Difficulty: Beginner
Dessert
Blueberry Upside Down Cake
Prep Time: 10 min
Cook Time: 1 hrs
Difficulty: Beginner
Our Blueberry Upside Down Cake is the perfect summer dessert. If you are a fan of blueberries, this recipe takes the flavors up a notch with a beautiful final product to serve after your favorite grilled entree.
Instructions
- Step 1: Preheat grill to 375°F.
- Step 2: Heat the brown sugar and 2 tablespoons of butter in a small saucepan on grill. Cook until the butter melts and sugar dissolves.
- Step 3: Spray a 9 inch cake pan with non-stick spray, and then pour the sugar and butter mixture into cake pan to coat the bottom.
- Step 4: Add blueberries in a single layer on top of the sugar and butter mixture.
- Step 5: In a small bowl, separate the egg whites and yolks(save yolks for step 6). Beat the egg whites at high speed with electric hand mixer until stiff peaks form. Set aside in refrigerator.
- Step 6: Then in a medium size mixing bowl, cream the sugar and 1/2 cup butter until well-blended. Add egg yolk and beat well, and then mix in vanilla.
- Step 7: In a different medium size bowl, combine the flour with the baking powder and salt and mix well.
- Step 8: Add the flour alternately to the batter with the milk.
- Step 9: Fold the egg whites into the batter.
- Step 10: Pour batter into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.
- Step 11: Bake for 55-60 minutes until the center is cooked.
- Step 12: Remove the cake from grill and cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in. Remove cake pan and enjoy.
Ingredients
Serving Sizes
Ingredients
- 1/2 cup(s) Brown Sugar
- 2 tablespoon(s) Butter (for step 2)
- 1 1/2 cup(s) Blueberries
- 2 each Eggs
- 3/4 cup(s) Sugar
- 1/2 cup(s) Butter (for step 6)
- 1 teaspoon(s) Vanilla
- 1 1/2 cup(s) Flour
- 2 teaspoon(s) Baking Powder
- 1/2 teaspoon(s) Salt
- 1/2 cup(s) Milk
Tools Needed
- Small Saucepan
- Non-Stick Spray
- 9 inch Cake Pan
- Electric Hand Mixer
- Small Mixing Bowl
- 2 Medium Mixing Bowls
- Serving Platter
- Step 1: Preheat grill to 375°F.
- Step 2: Heat the brown sugar and 2 tablespoons of butter in a small saucepan on grill. Cook until the butter melts and sugar dissolves.
- Step 3: Spray a 9 inch cake pan with non-stick spray, and then pour the sugar and butter mixture into cake pan to coat the bottom.
- Step 4: Add blueberries in a single layer on top of the sugar and butter mixture.
- Step 5: In a small bowl, separate the egg whites and yolks(save yolks for step 6). Beat the egg whites at high speed with electric hand mixer until stiff peaks form. Set aside in refrigerator.
- Step 6: Then in a medium size mixing bowl, cream the sugar and 1/2 cup butter until well-blended. Add egg yolk and beat well, and then mix in vanilla.
- Step 7: In a different medium size bowl, combine the flour with the baking powder and salt and mix well.
- Step 8: Add the flour alternately to the batter with the milk.
- Step 9: Fold the egg whites into the batter.
- Step 10: Pour batter into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.
- Step 11: Bake for 55-60 minutes until the center is cooked.
- Step 12: Remove the cake from grill and cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in. Remove cake pan and enjoy.
Chef Pairings
We love Blueberry Upside Down Cake and think anytime is a great time to indulge. If you'd like to build a menu around this sweet dessert, try serving it after a dinner of Grilled Vegetable Lasagna and Smoked Garlic Bread.