The blueberries create a lovely jammy sponge.

Recipe (sugar free, oil free):
Serves 1-2,
Spelt flour – 2tbsp
Oat flour – 2tbsp
Baking powder – 1/2tsp
Ground cardamom – 1/4tsp
Rose water – 1/4tsp
Lemon juice – 1/8tsp
Almond milk – 100ml
Blueberries – 4tbsp

Oven temperature 200°C
Mix the flours with the baking powder and cardamom. Stir in the lemon juice, rose water and milk. Place the blueberries into a small baking dish. Spoon the flour mixture on top of the blueberries in the dish. Bake for 20 minutes or air fry for 15 minutes. If the top is getting too crispy halfway through, cover with foil and continue baking for the remaining time.

Original recipe:
Upside Down Blueberry Pudding by cakeontherun (Instagram)