Saturday, June 23, 2012

Blueberry Upside Down Cake

We have been (mostly) following the paleolithic diet for a while now... made this for dessert last night and we loved it!  I literally doubled the cake part from this recipe from the Civilized Caveman as I used a bundt pan so there was more volume to fill I suppose.  Below is the recipe with my modifications -

1/4 Cup Coconut Oil, melted
2 Tbsp 100% Pure Maple Syrup
1 Pint Fresh Blueberries

2 c almond flour
1 c coconut/ almond milk
1/2 c coconut flour
1/2 c honey
4 eggs
2 tbsp cinnamon
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder

Preheat the oven to 375
Pour melted coconut oil and maple syrup into a bundt cake pan
Put the pint of blueberries in the pan; they should cover pretty much the entire bottom of the pan
Place this is the preheating oven for about 5 minutes
Combine all remaining ingredients in themixing bowl and mix well -
Take the cake pan out of the oven and then add in the batter.  Use a spoon to ensure an even distribution throughout the cake pan
Bake for about 30 minutes or until a knife comes out clean.
Remove from the oven and let cool
Once cool, place a plate on top of the pan and then flip it over so the blueberries are on top