Blueberry Upside-Down Mini Cakes

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, melted
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 1 pint blueberries

Preparation Time:

• 15 minutes

Cooking Time:

• 25-30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8-inch square baking pan.
3. In a small bowl, combine melted butter, granulated sugar, brown sugar, lemon juice, and lemon zest. Pour mixture into prepared pan and spread evenly.
4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
5. In a separate bowl, beat egg and buttermilk until well combined. Add wet ingredients to dry ingredients and stir just until combined.
6. Spread batter evenly over brown sugar mixture and sprinkle blueberries on top.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Carbohydrates: 50g
• Protein: 5g

Dish Characteristics:

• Moist and fluffy cakes with a sweet and tangy blueberry topping
• Perfect for breakfast, brunch, or dessert
• Can be easily customized by using different berries or fruits

User Comments:

• "These mini cakes were a hit at my brunch! The blueberry topping was so delicious and the cakes were moist and fluffy."
• "I love the lemon flavor in these cakes. It gives them a nice twist on the classic pineapple upside-down cake."
• "These cakes are so easy to make and they always turn out perfectly. I've made them for birthdays, holidays, and even just as a treat for myself."

Special Precautions and Tips:

• Do not overmix the batter, as this can result in tough cakes.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup milk.
• Let the cakes cool for a few minutes before inverting them onto a plate to prevent the topping from sticking.