Thursday, June 25, 2009

Mini Blueberry Upside-down Cakes

This recipe was another one that was adapted from Baking Bites.
I added a few tweaks and have attempted to note them below as best as I can remember them!

3/4 cup sugar
2 cup fresh blueberries (do not use frozen...too soggy!)
2 cup all purpose flour
1 cup light brown sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 1/2 cup milk
1/2 cup butter, melted and cooled
2 large egg
3 tsp vanilla extract

Preheat oven to 350F. Grease, with butter or oil, 12 muffin cups
Place 1 tbsp sugar in each greased cup. Add about 2 tbsp blueberries to each cup, making sure that the bottom of each cup is well covered with berries.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt and nutmeg.
In a small bowl, whisk together buttermilk, melted butter, egg and vanilla.
Pour into dry ingredients and whisk until everything is well-combined and no streaks of flour remain.
Divide batter evenly into prepared muffin cups, filling each to the top.Tap pan firmly on the counter several times to knock out some of the air bubbles and ensure that the batter gets down between the blueberries.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean or with only a few crumbs attached. Cool cakes in pan for 5 minutes, then run a knife around the sides of the cakes and turn them out onto a wire rack to cool before serving.
If the sugar sticks to the cup bottom, dig it out and crumble the chunks on top of the berries.
Drizzle with white icing (or powdered sugar/milk drizzle) if desired.

Other ideas:
Stir in 1 1/2 cups white chocolate chips
Pulverize 1 cup of white chocolate in a food processor and gently stir into batter before dividing into cups...
sprinkle a crumb topping (1/3 cup sugar + 3 Tbsp flour + 1 tsp salt + 1/4 cup melted butter) on the top of the cups (which end up being the bottom) before baking.

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