Blueberry Upside Down Cake
Blueberry Upside Down Cake is a delicious treat if you are carving for some sweets after dinner. They are highly nutritious, taste incredible, a perfect fit for any occasion and are approved for all Ideal Protein phases.
Try the yummy cake and share your experience.
Serving size
Ingredients
- 1 packet Ideal Protein Blueberry Muffin Mix
- 2 tbsp Ideal Protein Maple Syrup
- 1 egg
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- 1 oz milk (or half & half)
- 2 tsp grapeseed oil
Preparation
Step 1
Separate egg white from yolk
Step 2
Preheat oven to 350°F
Step 3
Use a strainer to sift out blueberries from the muffin mix
Step 4
Add baking soda and baking powder to the separated muffin mix
Step 5
Add blueberries and maple syrup to a small bowl and let them soak for at least 30 minutes
Step 6
Take the egg white in a small deep bowl and beat it until soft peaks form – set it aside
Step 7
Mix egg yolk, oil, milk together and whisk them well
Step 8
Add the egg yolk mix to the blueberry powder mix and blend until smooth
Step 9
Fold the egg batter into a smooth batter
Step 10
Take a small baking dish and spray non stick spray at the bottom
Step 11
Add blueberry and syrup to the baking dish
Step 12
Gently pour batter on top of the blueberries with a spoon
Step 13
Bake for 25 minutes
Step 14
Let it cool for 15 minutes and then invert onto a plate to finish cooling