Blueberry Upside Down Cake Recipe with Lemon Glaze

Easy individual blueberry upside-down cakes with a jammy berry topping and a tender, buttery crumb. Perfect for small batches in the air fryer, or double the recipe and bake in the oven for a crowd.

Upside Down Blueberry Cakes

If you want a dessert that feels special without a lot of fuss, these mini Blueberry Upside-Down Cakes are an excellent choice. The blueberries soften and become jammy as they bake, forming a glossy, naturally sweet topping when you invert the cakes. They work beautifully baked individually in ramekins in an air fryer for a quick treat, or scaled up in the oven if you’re serving more people. The results are buttery, tender mini cakes with caramelized berries on top.

How to Make Blueberry Upside Down Cakes

The method is simple: put the brown sugar and blueberries in the bottom of each ramekin, whisk the dry ingredients, stir in the wet ingredients, divide the batter, and bake in the air fryer or oven. The full, printable recipe and exact measurements are included in the recipe card below.

1. Prepare the topping: Spray four 5-ounce or 6-ounce ramekins with cooking spray. Add about 3 teaspoons of brown-style sugar to the bottom of each ramekin, then divide the blueberries evenly among them.
2. Mix the batter: Whisk together the flour, baking powder, baking soda, salt, and sweetener. Stir in the melted butter, beaten egg, vanilla, and buttermilk until just combined. Divide the batter evenly among the ramekins over the blueberries.
3. Air fryer method: Place ramekins in the air fryer basket and cook at 320°F (160°C) for about 12–15 minutes. Check at 12 minutes with a toothpick—if it comes out clean, the cakes are done.
4. Oven method: Arrange ramekins on a sheet pan and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted near the center comes out clean.
5. Invert and serve: Allow cakes to cool for about 5 minutes. Run a knife around the edges to loosen, then carefully invert each ramekin onto a serving plate so the blueberry topping is on top. Serve warm with a scoop of light vanilla ice cream, frozen yogurt, or whipped cream if desired.

Variations and Substitutions

• Frozen blueberries: You can use frozen berries; do not thaw them first to avoid adding extra moisture to the batter.
• Other fruits: Try sliced strawberries, raspberries, blackberries, or even pineapple or peach slices for a different flavor profile.
• No buttermilk? Make a quick substitute by adding 1 teaspoon lemon juice or white vinegar to a 1/3-cup measuring cup, then fill to the top with 2% or skim milk and let sit for a few minutes.
• Sweetener swap: Replace monk fruit with regular brown or granulated sugar if preferred.
• Add citrus zest: A little lemon or orange zest in the batter brightens the flavor.
• Extracts: Try almond extract in place of—or in addition to—vanilla for a different aroma.

Make-Ahead, Storage, and Reheating

These mini cakes can be made a day ahead for easy entertaining. After cooling completely, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

• Freezing: Wrap individual cakes tightly in plastic wrap or foil and store in an airtight container or bag for up to 3 months.
• Thawing and reheating: Thaw at room temperature or in the fridge, then warm in the microwave for 20–30 seconds or air fry at 300°F (150°C) for 3–5 minutes until heated through.

Scaling the Recipe

To serve more than four, bake the cakes in the oven. If you don’t have ramekins, use an 8 x 8-inch pan for the base recipe. For larger batches, a 9 x 9-inch pan works for a doubled recipe and a 13 x 9-inch pan works for tripling.

Recipe Card