Concoct A New Menu Blueberry Upside-Down Mini Cakes

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Blueberry Upside-Down Mini Cakes

"A exceptional way to dissipate a few leftover blueberries."

Ingredients :

2 cups frozen blueberries
1 lemon, zested and juiced, divided
2 tablespoons white sugar
2 tablespoons unsalted butter
2 tablespoons brown sugar
half cup unsalted butter, softened
half of cup white sugar
2 eggs
1 half of teaspoons vanilla extract
1 1/4 cups all-motive flour
1 three/4 teaspoons baking powder
1/2 teaspoon ground ginger
1 pinch salt
half cup milk

Instructions :

Prep : 25M	Cook : 6M	Ready in : 56M

Preheat oven to 350 ranges F (175 tiers C). Butter six four-inch ramekins and place in a 9x13-inch baking pan.
Mix blueberries, lemon zest, and 2 tablespoons white sugar collectively in a small bowl.
Microwave 2 tablespoons butter in a microwave-secure bowl till melted, about 30 seconds. Stir in brown sugar. Spread same quantities into the bottom of each ramekin. Divide the blueberry mixture flippantly into the ramekins.
Beat half of cup butter and half of cup white sugar in a huge bowl the use of an electric powered mixer till fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir till mixed. Mix in milk. Spoon batter into the ramekins over the blueberry aggregate.
Bake in the preheated oven until a toothpick inserted into the middle comes out easy, 25 to 35 mins.
Let cool in the ramekins for 5 mins. Run a knife round the rims of the cakes; invert onto a plate.

Notes :

If the batter seems too dry, add in a touch milk at a time till the desired consistency is reached.
Sugar used at the blueberries can be multiplied or reduced depending on the beauty of the berries.

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