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.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
159
|
159
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 3 | 3 |
| Carb (g) | 18 | 18 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 134 | 134 |
Dessert Meal Plan
This recipe selected from the eMeals Dessert Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
