Easy individual blueberry upside down cakes with jammy berry topping and soft cake. Perfect for small batches in the air fryer or for a double batch in the oven.
Upside Down Blueberry Cake
I’m always looking for a simple dessert that feels a little special without a lot of effort, and these mini blueberry upside down cakes tick all the boxes. I love the way the blueberries soften and turn jammy when baked, creating a glossy, naturally sweet topping when flipped. You can make it right in the air fryer and cook it quickly in small batches, or you can put it in the oven to increase the size when serving to multiple people. Either way, you’ll love how easy and satisfying it is to make.
Why This Blueberry Upside Down Cake Works
I don’t like overly sweet desserts, so I usually choose snacks made with less fruit or sugar. If you’re short on time and don’t want to heat up your kitchen, making an upside-down cake in an air fryer is perfect, but an oven works just as well!
- Pretty presentation: This upside down cake with a dark blue top is a great dessert.
- perfectly divided In individual ramekins.
- No added sugar: Monk fruit and blueberries add a natural sweetness to these mini cakes, keeping them low in calories and carbs.
For another blueberry cake, try our larger oven-baked blueberry buttermilk cake.
materials needed
Keep reading to find out what you need for this easy blueberry upside down cake recipe. See recipe card below for exact measurements.
- Monk Fruit Brown Sugar Combine with blueberries to create a caramelized topping. I used one from Wholesome Yum.
- fresh blueberries Line the bottom of the ramekin and flip the cake so it rises to the top for a beautiful presentation.
- all purpose flour This is the base of the blueberry cake.
- Baking powder, kosher salt, baking soda Please help them get up. Improves texture.
- sweetener: Monk fruit has zero calories and a mild sweet taste. carbohydrate. You can also use granulated sugar.
- butter: A small amount of butter keeps the cake moist.
- egg It binds the ingredients together.
- vanilla Improves taste.
- low fat buttermilk It has higher acidity than regular milk, which helps in the decomposition of milk. Reduced gluten creates a softer, more moist cake.
How to Make Blueberry Upside Down Cake
To make a blueberry upside-down cake from scratch, add blueberries and sweetener to the bottom, mix with the remaining ingredients, and fry in the air fryer. See recipe card below for printable instructions.
- Prepare the blueberry topping. Spray the ramekins with cooking spray to help the cake come out easily. Then sprinkle the bottom of each plate with brown sugar and sprinkle with blueberries.
- Mix wet and dry ingredients: Whisk flour, baking powder, salt, baking soda, and monkfruit in a bowl. Stir in melted butter, eggs, vanilla, and buttermilk. Then divide the dough evenly among the ramekins.
- water splash Bake the blueberry upside down cake at 320°F for 12 to 15 minutes. After 12 minutes, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- oven: Alternatively, bake the ramekins on a sheet pan at 350°F for 20 to 25 minutes.
- Remove cake from ramekin. Let cool, then run a knife around the edges to loosen them. Invert the ramekins onto a serving plate and serve with light vanilla ice cream, frozen yogurt, or whipped cream, if desired.
Variants and Substitutions
- Can I use frozen blueberries instead of fresh blueberries? Yes, it is possible. But don’t thaw it first.
- Try changing the fruit. Use thinly sliced strawberries, raspberries, or blackberries. You can also try it with other fruits, such as pineapple or peach slices.
- Do you have any buttermilk? Pour 1 teaspoon lemon juice or white vinegar into a 1/3 cup measuring cup. Then fill with 2% or skim milk to the top.
- sweetener: Replace monk fruit with brown and granulated sugar.
- Make it brighter It is made by zesting lemon or orange into the batter.
- Experiment with extracts. Try using almond extract instead of vanilla, or both.
Can I make this upside down cake in advance?
Yes, if you are making this for a party, make it a day in advance. Once cooled, store in an airtight container on the counter and enjoy at room temperature.
How to store and reheat
- save: Let the mini blueberry cakes cool completely and then place them in an airtight container. It will stay fresh at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- to hang tightly: Wrap the cake in plastic wrap or foil and store in an airtight container or bag for up to 3 months.
- thaw Store at room temperature or in the refrigerator, then microwave for 20 to 30 seconds or air fry at 300°F for 3 to 5 minutes until warm.
How to scale up this recipe for a crowd.
One of the most useful features of my website is the ability to easily resize recipes without having to do the math. Click the “2x” or “3x” buttons above the ingredients to get exact measurements for doubling or tripling the recipe.
If you are making more than 4 mini cakes, it is best to bake them in the oven to save time. If you don’t have ramekins, bake in an 8 x 8 inch pan. To double the recipe, use a 9 x 9 inch dish, or to triple the recipe, use a 13 x 9 inch dish.
Lighter Dessert Recipes You’ll Love
For more healthy dessert ideas, check out my baked bread and cake collection. Five delicious snacks To satisfy your desires!
produce: night soil
Serving Size: 1 cake
Spray four 5- or 6-ounce ramekins with cooking spray. Sprinkle about 3 teaspoons of brown sugar into each ramekin. Fill each cup with ½ cup blueberries.
Add remaining dry ingredients and remaining brown sugar to bowl and whisk until combined. Add eggs, butter, vanilla, and buttermilk and mix. Spoon evenly into ramekins. Place the ramekins in the air fryer basket.
water splash Cook at 320°F for about 14 to 15 minutes. Check with a toothpick around 12-13 minutes. If it comes out clean, you’re done.
How to bake in the oven: Preheat oven to 350F. Bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean.
Let cool for 5 minutes. Run a small knife around the edges to loosen them, then carefully invert each cake onto a serving plate. If the top is puffy, trim it slightly to level it out before flipping. Serve with light vanilla ice cream or whipped cream, if desired.
Final step:
Please rate and comment if you liked this recipe! This helps our business thrive and we can continue to provide you with high quality recipes for free.
clothing material: 1 cake, calorie: 192 calorie, carbohydrate: 52 g, protein: 5.5 g, province: 7.5 g, Saturated Fat: 4 g, Cholesterol: 62.5 mg, sodium: 204 mg, fiber: 2.5 g, sugar: 8.5 g
