Blueberry Upside Down Cakes
Recipe from Skinnytaste
Ingredients
- Cooking spray
- 3 tablespoons packed monk-fruit brown sugar
- 2 cups fresh blueberries
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/3 cup monk-fruit sweetener or granulated sugar
- 2 tablespoons butter, melted
- 1 large egg, beaten
- 1/2 teaspoon vanilla extract
- 1/3 cup low-fat buttermilk
- Light vanilla ice cream or whipped cream, optional, for serving
Method
- Coat four 5- or 6-ounce ramekins with cooking spray. Sprinkle about 3 teaspoons brown sweetener into each and add 1/2 cup blueberries.
- Whisk the flour, baking powder, salt, baking soda, granulated sweetener, and any remaining brown sweetener in a bowl.
- Mix in the melted butter, egg, vanilla, and buttermilk. Divide the batter evenly among the ramekins.
- Air-fry at 320°F for 14 to 15 minutes, checking with a toothpick after 12 to 13 minutes. Alternatively, bake on a sheet pan at 350°F for 20 to 25 minutes.
- Cool for 5 minutes. Loosen the edges with a small knife and carefully invert each cake onto a plate. Serve with ice cream or whipped cream, if desired.