Spiked with grapefruit zest and juice, mini blueberry upside-down cakes just might be the best tea cakes ever!
Most folks are familiar with combining sweet blueberries and tangy lemon. But how about replacing lemon with grapefruit? These little blueberry cakes are infused with refreshing grapefruit peel and juice and taste great with a hot cup of tea.
To make them, start with cake mix, frozen thawed blueberries, one grapefruit, butter and brown sugar.
Put the cake mix in a mixing bowl, adding the oil and eggs called for on the packaging. Zest a grapefruit and put the peel into the mixing bowl.
Next, juice the same grapefruit over a measuring cup. Add enough water to measure 1 cup. Pour into the mixing bowl.
Add a small amount of butter to each muffin cup, and heat in the oven until melted. Sprinkle with brown sugar and blueberries. Pour the cake batter on top and bake.
Cool the cakes for a few minutes; use a knife to release the cakes from the sides of each cup. Place a heatproof serving plate upside down over the pan; turn the plate and pan over. Let the pan rest on top of the cakes for about 5 minutes so that the brown sugar topping runs out of the pan onto the cakes. Remove the pan and let the cakes cool. Serve with a dollop of whipped topping.
