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 -

Ingredients:
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