Blueberry-Cornmeal Upside Down Babycakes
Prep time
Cook time
Total time
These adorable single-serve mini cakes have a sweet cornmeal and lemon base, and a juicy blueberry topping that's revealed when you flip them upside-down.
Recipe type: Dessert
Serves: 6
  • 2 tbsp butter, melted
  • ⅓ cup packed brown sugar
  • 1 cup fresh blueberries
  • ⅓ cup olive oil
  • ½ cup honey
  • 2 eggs
  • ¾ cup plain yogurt
  • 1 tsp vanilla extract
  • Grated zest of 1 lemon
  • 1 cup flour
  • ½ cup fine cornmeal
  • 1 tsp each baking powder and baking soda
  • ¼ tsp salt
  1. Preheat oven to 350F. Lightly grease the cups of a 6-cup jumbo muffin tin.
  2. In a small bowl, stir together melted butter and brown sugar. Spread over the bottom of prepared muffin cups. Top with blueberries.
  3. In a large bowl, whisk together the olive oil, honey and eggs until combined. Stir in yogurt, vanilla extract and lemon zest.
  4. In a separate bowl, stir together the remaining ingredients. Gradually beat into the wet ingredients, stirring until just barely combined.
  5. Spoon batter onto the blueberries, distributing evenly between the muffin cups; smooth out the top and spread to the edges, working gently so as not to disturb the fruit below. Bake in preheated oven for 25-30 minutes, or until top is golden brown and a tester inserted into the center of one of the cakes comes out with a moist crumb.
  6. Place the pan on a wire rack and allow to cool for 15-20 minutes. Once the cakelets are cooled, run a knife along the edges of each cup to loosen, then very carefully invert onto baking pan. Transfer the cakelets to serving plates, topping with any berries that may have stayed in the pan.
Recipe by Crumb: A Food Blog at