BLUEBERRY UPSIDE-DOWN MINI CAKES
A nice way to use up some leftover blueberries.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 56m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
- Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
- Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
- Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until 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 until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g
MINI BLUEBERRY CAKES
Try these charming and sweet Mini Blueberry Cakes for your next bake. So adorable, you'll want to wrap up Mini Blueberry Cakes to give as gifts!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
- Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0.5837 g, Sugar 0 g, Protein 2 g
MINI BLUEBERRY BUNDT CAKES
These pretty berry cakes from Cathy Isaak of Rivers, Manitoba are topped with a yummy lemon-flavored glaze.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.
Nutrition Facts : Calories 571 calories, Fat 18g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 522mg sodium, Carbohydrate 97g carbohydrate (61g sugars, Fiber 3g fiber), Protein 8g protein.
MINI LEMON BLUEBERRY CAKES
This recipe is slightly modified from one I found on the internet about 8 yeas ago. It was credited to a bed and breakfast in the gorgeous little town of Cape May, New Jersey. The scent of these sweet, moist little cakes is just what you'd imagine wafting through the air as you awake on a lazy summer morning at a cozy little B&B on the beach. Yummm... It's one of 2 recipes I've used for years when I want to bake something predictably delicious. www.3zestylemons.com
Provided by 3 Zesty Lemons
Categories Breads
Time 1h
Yield 4-6 small cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 4 to 6 mini loaf pans or small baking dishes. Reserve 1/4 cup of flour to coat the berries (see notes, above). In a medium bowl, sift 2 3/4 cups of flour, sugar, and salt. In a large mixing bowl, cream butter; add lemon extract and gradually add sugar. Beat 2 minutes. Beat in 2 eggs at a time, beating until thoroughly mixed after each addition. On lowest speed, add half the flour, beating only until blended. Add all the sour cream, then the balance of the flour. Mix until smooth. Stir in flour-coated blueberries. Pour into prepared pans and bake at 350 degrees F for 40-55 minutes. Cool 20 minutes in pans, then turn onto a cooling rack.
Nutrition Facts : Calories 1438.4, Fat 65.6, SaturatedFat 38.3, Cholesterol 430.9, Sodium 930.7, Carbohydrate 194.3, Fiber 3.9, Sugar 120.4, Protein 21.2
MINI CHEESECAKES FROM PHILADELPHIA®
Mini cheesecakes topped with whipped cream, blueberries, and lemon zest make elegant little individual desserts.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 3h20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325 degrees F.
- Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
- Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
- Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
- Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.
Nutrition Facts : Calories 249.5 calories, Carbohydrate 18.5 g, Cholesterol 92.6 mg, Fat 18.9 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 208.8 mg, Sugar 12.6 g
MINI BLUEBERRY BUNDT CAKES
Make and share this Mini Blueberry Bundt Cakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 45m
Yield 3 mini cakes
Number Of Ingredients 13
Steps:
- In a small mixing bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries.
- Pour into three 4 inch fluted tube pans coated with nonstick cooking spray. Bake at 350* for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional blueberries if desired.
- NOTE: If using frozen blueberries, do not thaw before adding to batter.
Nutrition Facts : Calories 574.6, Fat 18.1, SaturatedFat 10.6, Cholesterol 113, Sodium 458.3, Carbohydrate 97.4, Fiber 2.9, Sugar 61.6, Protein 7.9
MINI BLUEBERRY TARTS
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.-Allison Bell, Hillsdale, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 mini tarts.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Crush half the blueberries. Sift together sugar and cornstarch. Add whole and crushed blueberries; toss until berries are well coated. Set aside., On a lightly floured surface, unroll crusts. Cut out six 4-1/2-in. circles; press circles onto bottoms and up sides of greased muffin cups. Evenly spoon in blueberry mixture. Cut out six 2-in. circles from remaining crust; place over filling. Brush with yolk., Bake until crust is golden and filling bubbles, 13-17 minutes. Cool in pans 10 minutes; run a knife around sides of muffin cups and remove tarts to a serving plate.
Nutrition Facts : Calories 383 calories, Fat 18g fat (8g saturated fat), Cholesterol 43mg cholesterol, Sodium 249mg sodium, Carbohydrate 52g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
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