After my awesome outing of blueberry picking with my friend I was left with a few too many blueberries that I didn’t want to freeze so I came up with this. This has to be the best Paleo cake that I have made or tasted. The blueberries bring most of the sweetness and seep through the cake keeping it nice and moist. This is a must make for any party, whether paleo or not, no one will ever know its good for them. :) Enjoy
Blueberry Upside Down Cake
Ingredients
- 1/4 cup coconut oil melted
- 2 tablespoons 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 tablespoon cinnamon
- 1 teaspoon bourbon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of sea salt
Instructions
- 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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Zucchini Breakfast Casserole
Would this work as a layer cake covered in fondant?
Such an easy fast recipe, and my family loved it! Thanks! 5 stars (the site won’t let me rate it)!
Oh no, thank you for commenting
This looks really yummy, and I’d like to try it. One question, though. What size baking pan do you use? I don’t see a pan size mentioned anywhere.
You would use a standard baking pan, either 8 or 9 inches. :)
Good stuff! Made it quick this morning and enjoyed it as part of our breakfast.
Just made this using thawed but previously frozen blueberries….Oh my god, it is unbelievably delicious!!! We will definitely make this again, and again, and again….Thanks so much for sharing!!!!! Kiddos are on Cloud 9 right now :)
Woohoo Tracy, high fives around :)
…will this recipe work the same with Coconut milk that does NOT have Guar Gum in it?? I avoid Guar Gum and buy coconut milk that doesn’t contain emulsifiers and/or make my own :)
Thanks!
Of course it will work :)
I made this today and it was so good! I was not sure about the blueberry cinnamon combination, so I used apples in place of them. The result was really good. I love your recipes! I’ve always said most Paleo baked goods recipes are a crap shoot however, everyone of yours has turned out awesome without fail! You Rock!
Awesome Shay. Thank you. Try it with blueberries
Yummmm! That looks wonderful! I can’t wait to try!!
Word! So good! I used frozen blueberries and didn’t add any ice cream or top w anything. My kids and I are killing this right now!
Woohoo, picture lol post that up on my facebook I want to see kids blueberry faces :)
OMG!!!! I’m baking up a storm today and just made this cake! Again, OMG! This cake is amazing!!!! The cake portion is perfectly spiced and the blueberry/maple syrup is spot on!! My 4 year old kept coming back for more. This tops my list of fave paleo sweets! I’m thinking about subbing rhubarb or fresh pineapple for the base! I’m in LOVE!
I’m in love with your kind words Stefani. I am so glad you enjoyed
Made this last night – so good thanks!
Your welcome
I’d love to make this, but my husband is allergic to nuts and can’t have the almond flour (coconut flour is fine). Can I make this just using coconut flour? Or is there some other workaround?
Rebecca you can’t swap one for one with almond flour and coconut flour but I did some google searching for you and here is a coconut flour crust http://nuttykitchen.com/2011/11/08/coconut-flour-pie-crust-pumpkin-pie/
Frozen blueberries would make it worse when they defrosted. Mine was very moist, about halfway through the cake was soaked with them
How do you keep your cake from turning very wet and mushy from the moisture in the blueberries? It was still delicious, but very mushy…
Perhaps because I used frozen blueberries?
HAHAHA!! Just noticed it was linked. Told ya it was a dumb ass question!! Sorry for wasting your email space..
I have whats probably a stupid question buuuuut here goes… when you refer to "Coconut Milk" in your ingredients list, you're referring to canned, unsweetened, full-fat milk like from Thai Kitchen, right? or are you referring to the drinking coconut milk by So Delicious?
Thanks, Love your recipes :) you're my go to man
Sounds good. I'll stick to my grass fed butter, in that case. :)
I avoid all dairy, I haven't ventured down grass fed dairy yet either, you can use Ghee or Grass fed butter if you prefer
Do you avoid dairy as a whole, hence using coconut oil, or do you just prefer the taste? Coconut and my tongue don't get along, so I would sub butter… but I'm curious your reasons for picking the former.