Blueberry Pound Cake on the Grill |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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No, I don't mean grilled pound cake-I mean cake baked on the grill! This is a mini-cake that I came up with when my oven broke just before DH's birthday, and it turned out so well that I thought I would post. This is perfect for a small family, or maybe even for camping! I'm sure you can use full-fat stuff for the reduced if you wish, and feel free to mix up the fruit for what you have on hand! It is important to keep the cake on indirect heat, and I covered mine with foil to prevent smoky flavors from creeping in. Ingredients:
1/3 cup sugar |
2 tablespoons butter |
1 ounce fat free cream cheese |
1 egg |
3/4 cup flour, divided (i used 1/4 white wheat) |
1/2 cup blueberries (fresh or frozen) |
1/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon salt |
1/4 cup non-fat vanilla yogurt |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat grill to 350. Leave at least one burner off, as you will want to bake this with indirect heat.
2. Beat first 3 ingredients at medium speed until well blended. Add egg and beat again.
3. Combine flour (less 2 T) with baking powder, baking soda, and salt.
4. Combine remaining 2 T flour with blueberries and toss to coat.
5. Add flour mixture to sugar mixture then add yogurt.
6. Fold in blueberry mixture and vanilla.
7. Spray an 8-inch cast iron skillet well with cooking spray and pour the batter into the pan. Cover with foil but tent well as the batter will rise.
8. Place pan on grill, above whichever burner you have left turned off. Alternatively you might be able to use a higher rack on your grill but I have not tried this.
9. Bake 30 minutes and check, then bake another 15 minutes or so (until a fork inserted in the center comes out clean). Enjoy!
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