Blueberry Upside Down Cake

Blueberry Upside Down Cake

Ideal Protein Phase 1 Friendly


  • 1 Packet of Ideal Protein Blueberry muffin mix
  • 1/2 tsp. Baking soda
  • 1/4 tsp. Baking powder
  • 1 Egg separated yolk from white
  • 1 oz. Milk or half-n-half
  • 2 tsp. Grapeseed oil
  • 2 Tbsp. Ideal Protein Maple Syrup


  • Preheat oven to 350 degrees.
  • Sift blueberries out of muffin mix.
  • Add the sifted out blueberries and the maple syrup to a bowl and let soak for at least 30 minutes.
  • Add baking soda and baking powder to remaining muffin mix.
  • In a deep bowl, beat egg white until soft peaks form.
  • In a separate bowl, whisk egg yolk, oil, and milk together. Add muffin mix and blend until smooth.
  • Fold egg white into a smooth batter.
  • Spray a small baking dish with non-stick spray.
  • Place blueberries and syrup at the bottom of the pan.
  • Gently spoon batter over the top of the blueberries and bake for 25 minutes.
  • Cool for 15 minutes and then invert onto a plate and serve