I make these mini blueberry cakes all the time for my little one: pillowy soft, simple to make, and our go-to movie snack. One loaf is never enough; they always ask for more. They bake right in the air fryer until golden on top and bursting with jammy fruit.
The batter comes together in two bowls with everyday pantry staples, and the air fryer does all the work, no fuss. About 16 to 20 minutes later you’ve got golden, jammy little cakes that are perfect with a drizzle of honey.
Why You’ll Love This Recipe
- Pillowy soft crumb with a golden, jammy blueberry top
- Simple two-bowl batter, no mixer needed
- Air fryer does the baking, no oven required
- Ready in about 35 minutes start to finish
- A go-to snack the kids will ask for on repeat
Ingredient Notes
Olive Oil: I use a mild, light-tasting extra virgin olive oil. It keeps the cakes soft and moist without the flavour taking over. A light olive oil or a neutral oil like sunflower works too. Avoid strong, peppery extra virgin oils unless you want to taste the olive.
Blueberries: Fresh or frozen both work. If using frozen, add them straight from the freezer rather than thawing, or the batter will turn purple as they bleed.
Tips for Best Results
- Don’t overmix. Stir the flour in only until it disappears. Overmixing makes the cakes dense instead of soft.
- Check early. Air fryers vary. Start testing with a toothpick at 16 minutes, and if the tops brown before the centers set, lay a small piece of foil loosely over them for the last few minutes.
- Use the right size pans. I use four Chefmade mini loaf pans (non-stick carbon steel). Each one measures 9.3 × 6.1 cm inside and is 3.4 cm deep (about 3.7 × 2.4 × 1.3 inches), and 10.3 × 7.1 cm on the outside (about 4 × 2.8 inches). Check that all four fit in your air fryer basket with a little space around them so the hot air can circulate. Bigger or deeper pans will need a few extra minutes. No mini loaf pans? See the FAQ below for muffin cups and foil pans, which I haven’t tested myself.
- Fill the pans about three-quarters full. This leaves room for the cakes to rise without spilling over in the basket.
Air Fryer Mini Blueberry Cakes
Ingredients
Equipment
Method
- Whisk the flour, baking powder, and a pinch of salt together in a bowl; set aside.
- In another bowl, whisk the egg and sugar until pale and slightly foamy.
- Stir in the milk and vanilla, then pour in the olive oil and mix until smooth.
- Add the dry ingredients and gently stir just until the flour disappears into a thick batter.
- Gently fold in the blueberries, reserving about 16 berries to press on top before baking.
- Divide the batter into mini loaf pans or silicone muffin cups. Press the reserved blueberries on top so they show once baked.
- Bake at 160°C (320°F) using your air fryer’s Bake setting for 16-20 minutes, until the tops are golden and a skewer comes out clean. Fresh berries are usually done closer to 16 minutes, frozen ones closer to 20. If the center isn't quite set, give it a few more minutes.
- Insert a toothpick into the center. If it comes out clean with no wet batter, they’re ready.
- Let cool for a few minutes, then run a skewer gently around the edges to ease each cake out of the pan.
- Plate warm with a drizzle of honey, or chill overnight in the fridge and enjoy cold the next day.
Notes
My two glass containers: the small one (left) and the large one (right). Using Air Fry mode instead: I haven’t tested this. The fan is stronger, so the tops will likely brown faster and the crumb may be a little drier at the edges. If you try it, lower the temperature to about 150°C (300°F), start checking at 14 minutes, and cover loosely with foil if the tops colour before the centres set. Storage: Keep in an airtight container in the fridge for up to 3 days. Enjoy cold, or warm for a few minutes in the air fryer at 150°C (300°F). Frozen berries: Add straight from the freezer and bake closer to 20 minutes. Nutrition: Estimated per mini cake using whole milk, without the honey drizzle.
Frequently Asked Questions
Why did my blueberries sink to the bottom?
Usually the batter is too thin. Stir the flour in just until you have a thick batter, and the berries will stay put. I don’t coat mine in flour. I simply press the reserved berries into the top of each cake before it goes into the air fryer, so you always see blueberries on top.
Can I use a different flour?
I use plain (all-purpose) flour. Self-raising flour also works: use the same 130 g and leave out the baking powder, since it already has raising agent in it. For a gluten-free version, a 1:1 gluten-free baking flour blend is the easiest swap, though I haven’t tested it myself and the crumb may turn out a little denser.
Can I use muffin cups instead of mini loaf pans?
I haven’t tested muffin cups myself. The batter should make about 6 to 8 regular muffins in silicone or paper-lined cups. Fill them three-quarters full, bake at the same temperature and start checking with a toothpick a few minutes early, since smaller cakes bake faster. Expect a slightly different texture from the loaf version. Bake in batches if they don’t all fit in your basket with space around them.
Can I use disposable aluminium foil loaf pans?
I haven’t tested them. Thin foil pans heat up faster than my carbon steel pans and don’t have a non-stick coating, so grease them well, expect the sides and base to brown sooner, and check a few minutes early. Foil pans are also light, so make sure they sit flat and steady in the basket.
Can I bake these in a regular oven instead of the air fryer?
Yes. Bake at the same 160C (320F) for about 20-22 minutes, checking with a toothpick since ovens can vary.
Can I make these ahead of time?
Yes, they keep well in the fridge overnight and taste great cold, perfect for lunchboxes or a make-ahead snack. Since the batter is made with olive oil instead of butter, the cakes stay soft rather than turning hard when chilled.
