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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.

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.

1. 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.
2. 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.
3. 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.
4. Oven: or bake the ramekins on a sheet pan at 350°F for 20 to 25 minutes.
5. 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!

For a long time, “healthy eating” was synonymous with clean eating, and that meant perfection, all the time. But lately, healthy eating doesn’t look quite as perfect anymore, and for a lot of people, that’s actually what’s making it (finally!) work.

How we’re doing healthy eating in 2026.

If you’ve been a long-time reader, you probably remember the days when Well Plated was solely a healthy food blog. 

I still like to think about it that way, but my definition of healthy has changed. It went from every recipe swapping Greek yogurt for heavy cream and ground turkey for ground beef to more of a balanced approach.

Sometimes we have beef! And sometimes we have ground turkey!

There was a stretch of time when I thought eating “healthy” meant doing everything just right, all the time. But let’s be real: that’s a lot of pressure! It felt very all-or-nothing, and when I’d enjoy something that wasn’t “clean,” I’d feel like I’d failed for the day.

Over time, my perspective started to change because I realized that taking a more flexible approach not only made healthy eating feel more doable, it also allowed me to enjoy my food a lot more. Because honestly, sometimes we need that cream sauce. (Sorry Greek yogurt, I still love you though.)

The Old Way of Healthy Eating: Strict, Regimented and Very Not Fun

Whether you followed keto, whole30, low-carb, or any number of other diets floating around out there, healthy eating used to be all about rules. So! Many! Rules!

For some people, that structure was helpful, but for me, it’s anxiety-producing. I want my food to be enjoyable, not feel like a chore or something that I’m failing at. 

The New Way of Eating Healthy Looks Like Real Life

What’s changing isn’t the idea that we should all strive to eat healthy. Because we definitely should! But there’s a little more flexibility built in. For example:

Satisfaction Is Starting to Matter More Than “Shoulds”

People are also paying more attention to how meals feel, not just the list of macros on the back of the label or the bottom of the recipe.

• Does it keep you full?
• Does it taste good enough to actually enjoy?
• Does it carry you through the rest of your evening?

While protein, fiber, and healthy fats all contribute to this, I’ve found that taking some time after a meal to reflect on my energy and hunger levels puts me in much better touch with my body than simply tracking macros.

Sometimes Good Enough is Good Enough

Let’s also remember that not every dinner needs to be:

• Perfectly balanced to hit all the right macro numbers
• Fully homemade from scratch
• Thought out in advance

Sometimes dinner is a rotisserie chicken sliced and served over a bagged salad. And yes, the dressing in that bagged salad probably has some sugar and emulsifiers in it. But it’s good enough: it’s still got fresh greens and lean protein.

Basically, instead of all or nothing, think: some is something!