These mini blueberry upside-down cakes are the perfect summer treat!
The Deets
Welcome back to another episode of our “Make It Mini” series, where we take classic recipes and give them a delightful, bite-sized twist using the charming Le Creuset mini cocottes. Today, we’re putting a fresh spin on a beloved dessert with our Mini Blueberry Upside-Down Cakes. These adorable little cakes are bursting with summer flavors and are perfect for any occasion, whether you’re hosting a brunch, a cozy dinner party, or just treating yourself to something special.
Once they’re done baking, simply flip the cocottes over to reveal these stunning, golden cakes with the blueberries on top. For the ultimate indulgence, finish each cake with a dollop of homemade whipped sour cream. The cream adds a light, airy touch that complements the dense, rich cake and the bright fruit topping.
These mini blueberry upside-down cakes are not only a feast for the eyes but also an absolute treat for the taste buds, making them the perfect personal-sized dessert for any summer gathering. Full recipe details and step-by-step instructions are pinned below, so you can recreate these delightful treats at home. Happy baking! 🫶🏼 Let me know if you enjoyed this in the comments. Check out more desserts here!
“Make it Mini” blueberry upside down cake
Ingredients
The blueberries topping:
- 1 ½ cups fresh blueberries
- Zest of 1 lemon + 2 tbsp lemon juice
- 2 tbsp sugar
- ½ tsp freshly grated ginger
Buttering the cocottes:
- 4 tbsp butter
- 2 tbsp brown sugar
The batter:
- ½ cup white sugar
- ½ cup butter softened
- 1 tsp vanilla
- ¼ cup sour cream
- 2 eggs
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ¼ cup milk
- 1 tbsp lemon juice
Whipped sour cream:
- 1 ½ cup heavy cream
- ¼ cup sour cream
- 1 tbsp confectioners sugar
Instructions
- Preheat oven to 350. Coat each cocotte with softened butter (even though they are brushed with butter later, I do this as an extra precaution to ensure nothing sticks).
- Mix blueberries, lemon zest, juice and 2 tbsp sugar and grated ginger in a small bowl.
- Melt 4 tbsp butter in a pan and as soon as butter is melted, remove from heat and add brown sugar. Brush the inside of each cocotte with the butter/sugar mixture. Add blueberry mixture to the bottom of each cocotte– enough blueberries to cover the bottom.
- Beat 1/2 cup softened butter and 1/2 cup sugar in a bowl using a mixer until fluffy and combined. Add eggs 1 at a time, followed by lemon juice, vanilla extract and sour cream. Mix flour, baking powder, and salt. Add in milk. Pour batter into the cocottes over the blueberry mixture, a little more than ¾ of the way to the top.
- Bake for about 28 minutes or until toothpick comes out clean.
- For the whipped cream: Using a mixer, whip heavy cream & confectioners sugar until stiff peaks form. Fold in sour cream and continue whipping until combined.
- If needed, slice of the tops of the cakes with a knife so that they sit flat when turned upside down (save to eat they are delish). Run the knife on the sides of the cocottes and flip to remove the cakes– they should come out easily. Top with whipped cream, and that’s it! Enjoy!
