Mini Blueberry Upside-Down Cakes
Ingredients
- 2 Tbsp brown sugar
- 2 cups blueberries
- 1 (15.25-oz) pkg yellow cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Generously grease 2 (12-cup) muffin pans.
- Sprinkle bottoms of cups with sugar. Place 6 to 8 blueberries in each cup to cover bottom.
- Beat cake mix, eggs, oil, milk, and vanilla at medium speed with an electric mixer until smooth. Spoon batter over blueberries, filling each cup about two-thirds full.
- Bake 12 to 15 minutes or until golden brown and centers are set. Cool in pans 5 minutes; invert onto wire racks. Serve warm.
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