Little Blue Dynamos Play Pick-up

Posted by on Nov 27, 2013 in Desserts | 1 comment

Little Blue Dynamos Play Pick-up

The U.S. Highbush Blueberry Council challenged food bloggers to “Meet Their Match” and create an innovative recipe using wintertime blueberries-- capitalizing on an uncommon pairing.  The usual bedfellows were out.

This Blueberry Coconut Upside Down Cake is for all my friends celebrating birthdays this week—after all, it is National Cake Day!







Little Blue Dynamos team up with toasted coconut turning brunch upside down in a lovely little single layer cake.








Frozen blueberries and angel flake coconut along with pantry staples meet up for a surprise twist.








Thaw the blueberries and drain them before assembling the cake.  The reserved juices will reappear to make the glaze for the deep blue cake.















Toast the coconut and set aside.








Prepare the cake pan with melted butter and
















Toasted coconut lines the bottom (which will become the top of the cake).

Spoon the drained berries over the coconut mixture.








Cream the butter and sugar with an egg.








Alternately, add the flour mixture with the milk.  This allows the flour to absorb the liquid quietly…









Spoon the batter over the blueberries.








Carefully spread the batter evenly over the berries.  No purple cake allowed!















Slide the cake into the oven for 25-30 minutes.








After the cake has rested for 15 minutes or so, loosen the edges.








Place a plate or cake stand over the cake.








Hold your breath and flip the cake. Yes!








Melt the reserved juice with blueberry perserves.








Polish the purple gems with the glaze.








Dreamy sweet suspended blueberries meet their flaky coconut cousins for a family reunion.

Pile on the whipped cream and have a blessed one--

♥ ♥ ♥


Blueberry Coconut Upside Down Cake


  • 1 cup shredded coconut, divided use
  • 3 Tablespoons melted butter
  • 6 Tablespoons softened butter
  • 3/4 cup of sugar, divided use
  • 1 (16 ounce) bag of frozen blueberries, drained (reserve 2 Tablespoons of the juice)
  • 1 egg
  • ½ teaspoon coconut extract
  • 1 teaspoon ground ginger
  • 1 ¼ cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1/3 cup blueberry preserves


  1. Preheat oven to 350 degrees. Toast coconut on a parchment lined baking sheet for 8-10 minutes, stirring every two minutes until lightly toasted.
  2. Meanwhile, pour melted butter over the bottom and sides of a 9-inch cake pan. Sprinkle 1/4 cup of sugar evenly over the bottom of the pan; and top with half of the coconut. Spoon the blueberries over the coconut in the pan.
  3. In a mixing bowl, cream together the 6 tablespoons of butter with the sugar. Add the egg, and coconut extract.
  4. Sift together the dry ingredients. Add them to the creamed mixture alternately with milk until well combined. Spoon the batter evenly over the blueberries and smooth the top.
  5. Bake in a preheated 350-degree oven for 25-30 minutes or until the center of the cake tests done. Transfer the cake to a rack and allow to cool 15 minutes. Loosen the cake from the edge of the pan. Invert the pan on to a plate or cake stand.
  6. Melt the reserved juices with the jelly in a small cup over low heat. Brush the warm preserves over the cake.
  7. Serve warm or at room temperature with sweetened whipped cream and reserved coconut.
  8. 8 servings.

One Comment

  1. 11-27-2013

    How do you keep coming up with these incredible recipes? Another keeper!!!

Leave a Reply

Your email address will not be published. Required fields are marked *