Easy individual blueberry upside down cakes with a jammy berry topping and tender cake. Perfect for small batches in the air fryer or double it up for the oven.
Upside Down Blueberry Cakes
I’m always looking for a simple dessert that feels a little special without much effort, and these Mini Blueberry Upside-Down Cakes check every box. I love how the blueberries turn soft and jammy as they bake, creating that glossy, naturally sweet topping when you flip them out. You can make them right in the air fryer for a quick small-batch treat, or scale them up in the oven when you’re serving a crowd. Either way, you’ll love how easy and satisfying these are to make.
Why This Blueberry Upside Down Cake Works
I don’t love overly sweet desserts, so any treat made with fruit or less sugar is usually my go-to. Making these upside-down cakes in the air fryer is perfect if you’re short on time and don’t want to heat up the kitchen, but the oven works equally well!
- Pretty presentation: These upside-down cakes with their dark blue tops are a wonderful dessert.
- Perfectly portioned in individual ramekins.
- No added sugar: Monk fruit and blueberries naturally sweeten these mini cakes, keeping calories and carbs low.
For another blueberry cake, try this larger Blueberry Buttermilk Cake baked in an oven.
Ingredients You’ll Need
Keep reading to find out what you’ll need for this easy blueberry upside-down cake recipe. See the recipe card below for the exact measurements.
- Monk Fruit Brown Sugar combines with the blueberries to make a caramelized topping. I used one from Wholesome Yum.
- Fresh Blueberries line the bottom of the ramekins, so when you flip the cakes out, they end up on top, creating a beautiful presentation.
- All-purpose Flour is the base of the blueberry cakes.
- Baking Powder, Kosher Salt, and Baking Soda help them rise and improve the texture.
- Sweetener: Monk fruit provides sweetness with zero calories and net carbs. You can also use granulated sugar.
- Butter: A small amount of butter keeps the cakes moist.
- Egg binds the ingredients together.
- Vanilla enhances the flavor.
- Low-fat Buttermilk is more acidic than regular milk, which helps break down gluten, resulting in a more tender, moist cake.
How to Make Blueberry Upside Down Cakes
To make these blueberry upside-down cakes from scratch, put the blueberries and sweetener at the bottom, mix the remaining ingredients, and air fry. See the recipe card at the bottom for printable directions.
- Prepare the blueberry topping: Spray the ramekins with cooking spray to help the cakes come out easily. Then sprinkle the brown sugar into the bottom of each dish, followed by the blueberries.
- Mix the wet and dry ingredients: Whisk the flour, baking powder, salt, baking soda, and monk fruit in a bowl. Stir in the melted butter, egg, vanilla, and buttermilk. Then, evenly divide the batter among the ramekins.
- Air fry blueberry upside-down cakes at 320°F for 12 to 15 minutes. After 12 minutes, insert a toothpick into the center of one of the cakes. If it comes out clean, the cakes are ready.
- Oven: or bake the ramekins on a sheet pan at 350°F for 20 to 25 minutes.
- Remove the cakes from the ramekins: Let them cool, then run a knife around the edges to loosen. Flip the ramekins onto a serving plate, and serve with light vanilla ice cream, frozen yogurt or whipped cream if desired.
Variations and Substitutions
- Can I use frozen blueberries instead of fresh? Yes, you can, but don’t thaw them first.
- Switch up the berries. Use sliced strawberries, raspberries, or blackberries. You could even try it with other fruits, like pineapple or peach slices.
- No buttermilk? Pour 1 teaspoon of lemon juice or white vinegar into a 1/3- cup measuring cup. Then, fill it to the top with 2% or skim milk.
- Sweetener: Swap monk fruit with brown sugar and granulated sugar.
- Brighten it up by zesting a lemon or orange into the batter.
- Experiment with extract. Try it with almond extract instead of vanilla, or use both.
Can I Make These Upside Down Cakes Ahead?
Yes, if you’re preparing them for a party, make them a day in advance. After they cool, store them in an airtight container on the counter, and serve at room temperature.
How to Store and Reheat
- Storage: Let the mini blueberry cakes cool completely before placing them in an airtight container. They will stay fresh at room temperature for up to 3 days and in the refrigerator for up to 5 days.
- Freeze: Wrap the cakes in plastic wrap or foil and store in an airtight container or bag for up to 3 months.
- Thaw them at room temperature or in the fridge, then microwave for 20 to 30 seconds or air fry at 300°F for 3 to 5 minutes until warm.
How to Scale This Recipe for a Crowd
One of the most useful features of my website is that you can easily adjust a recipe’s size without doing any math. Simply click the “2x” or “3x” button above the ingredients to get the exact measurements for doubling or tripling the recipe.
If you’re making more than four mini cakes, it’s best to bake them in the oven to save time. If you don’t have ramekins, bake them in an 8 x 8-inch pan. If doubling the recipe, use a 9 x 9-inch dish, and if tripling, use a 13 x 9-inch dish.
More Lighter Dessert Recipes You’ll Love
For more healthy dessert ideas, check out my Baked Breads and Cakes collection, plus these five delicious treats to satisfy your cravings!
Yield: servings
Serving Size: 1 cake
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Spray four 5-ounce or 6-ounce ramekins with cooking spray. Sprinkle about 3 teaspoons of brown sugar into each ramekin. Fill each cup with ½ cup of blueberries.
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In a bowl whisk the remaining dry ingredients plus the remaining brown sugar until mixed. Add the egg, butter, vanilla and buttermilk and mix. Spoon evenly into ramekins. Place ramekins in air fryer basket.
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Air fry at 320°F for about 14 to 15 minutes. Check with a toothpick at 12-13 minutes. If it comes out clean, they’re done.
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To Bake In The Oven: Preheat oven to 350F. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.
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Let cool for 5 minutes. Run a small knife around the edges to loosen, then carefully invert each cake onto a serving plate. If the tops have puffed up, trim them slightly so they sit level before flipping. Serve with light vanilla ice cream or whipped cream, if desired.
Last Step:
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Serving: 1 cake, Calories: 192 kcal, Carbohydrates: 52 g, Protein: 5.5 g, Fat: 7.5 g, Saturated Fat: 4 g, Cholesterol: 62.5 mg, Sodium: 204 mg, Fiber: 2.5 g, Sugar: 8.5 g
