Blueberry Flaxseed Upside-Down Cakes
Serves: 5
Mckayla Mann
1 January 1970
Based on User reviews:
41
Spice
62
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 tbsps
Butter (85 g, melted)3 cup
Cake Flour (90 g)1 cup
Flaxseed (110 g)1 tsp
Baking Powder (5 ml)1 tsp
Salt (1 ml)1
Egg1 cup
Milk (120 ml)1 cup
Brown Sugar (100 g)1 cup
Blueberry (115 g)2 tbsps
Raw Sugar (30 ml)Directions:
1
Preheat the oven to 350°F (180°C)
2
* 1
3
Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin
4
Combine the flour, flaxseeds, baking powder, and salt in a small bowl
5
Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl
6
Add the flour mixture and whisk until smooth
7
Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter
8
Sprinkle with the raw sugar
9
Bake the cakes for 20 minutes or until golden brown
10
Allow to cool, and then wrap each in parchment paper
11
* *An adult helper should handle this step
12
Preheat the oven to 350°F (180°C)
13
* 1
14
Using 2 tablespoons (30 ml) of the melted butter and a pastry brush, grease a 6-cup muffin tin
15
Combine the flour, flaxseeds, baking powder, and salt in a small bowl
16
Whisk together the remaining melted butter, egg, milk, and brown sugar in a large bowl
17
Add the flour mixture and whisk until smooth
18
Divide the batter among the 6 cups in the muffin tin and scatter the blueberries onto the batter
19
Sprinkle with the raw sugar
20
Bake the cakes for 20 minutes or until golden brown
21
Allow to cool, and then wrap each in parchment paper
22
* *An adult helper should handle this step