Blueberry Upside Down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    Cup Coconut Oil, melted

  • 2

    Tbsp 100% Pure Maple Syrup

  • 1

    Pint Fresh Blueberries

  • 1

    Cup Almond Flour

  • 1/2

    Cup Coconut Milk

  • 1/4

    Cup Coconut Flour

  • 1/4

    Cup Raw Organic Honey

  • 2

    Eggs

  • 1

    Tbsp Cinnamon

  • 1

    Tsp Bourbon Vanilla

  • 1/2

    Tsp Baking Soda

  • 1/2

    Tsp Baking Powder

  • Pinch of sea salt

Directions

Preheat your oven to 375 Degrees Fahrenheit Pour your melted coconut oil and maple syrup in your cake pan Now put the entire pint of blueberries in the pan as well, they should cover pretty much the entire bottom of the pan Place this is the preheating oven for about 5 minutes Well your oven is preheating, combine all remaining ingredients in your mixing bowl and mix well using your hand mixer or by hand Take your cake pan out of the oven and then add in your cake batter and use a spoon to ensure an even distribution throughout the cake pan Once your oven is preheated, place your pan in and bake for about 20 minutes or until your cake passes the toothpick test Remove from the oven and let cool Once cool, place a plate on top of the pan and then flip it over putting the blueberries on top Serve warm with a scoop of your favorite Paleo Ice Cream on top, I used my Blueberry Mango Ice Cream located here Enjoy

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