Blueberry Upside-Down Mini Cakes

2 cups frozen blueberries
1 lemon, zested and juiced, divided
2 tablespoons white sugar
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup unsalted butter, softened
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon ground ginger
1 pinch salt
1/2 cup milk


    • 1) Preheat your oven to 350 degrees. Grease a 6 pan jumbo muffin tin with some butter and set aside. If you’re using a regular muffin tin, this recipe will make about 10 mini cakes.
    • 2) Divide the blueberries and brown sugar evenly in the bottom of the muffin cups and pop them in the oven while you make the batter.
    • 3) In a large bowl, using a handheld electric whisk, cream together the sugar and butter for about a minute, then add the eggs and vanilla and continue to whisk for an additional minute.
    • 4) Add the flour, baking powder and salt along with the milk and mix until well incorporated.
    • 5) Using an ice cream scoop, dollop the batter over the blueberries and brown sugar, pop them in the oven to bake for about 20 minutes.
    • 6) Once cooked through, allow them to sit for exactly 10 minutes in the tin then invert them onto a platter and serve with the best quality vanilla ice cream you can get your hands on!
    • NOTE: If baking these in a standard size muffin tin, they will only need about 15 minutes or so to cook through so keep an eye on them!