Blueberry Upside Down Cake

Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian dessert? Blueberry Upside Down Cake could be an excellent recipe to try. This recipe serves 10 and costs $1.11 per serving. One portion of this dish contains around 5g of protein, 15g of fat, and a total of 225 calories. Head to the store and pick up eggs, raw honey, coconut flour, and a few other things to make it today. 1121 person were impressed by this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Civilized Caveman Cooking. Overall, this recipe earns a not so great spoonacular score of 28%. If you like this recipe, take a look at these similar recipes: Blueberry Skillet Cake (a Berry-licious Upside-Down Cake), Blueberry Upside-Down Cake, and Blueberry Upside-down Cake.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 cup almond flour

1/2 tsp baking powder

1/2 tsp baking soda

1 pint fresh blueberries

1 tsp bourbon vanilla

1 tbsp cinnamon

1/4 cup coconut flour

1/2 cup coconut milk

1/4 cup coconut oil, melted

2 eggs

2 tbsp 100% pure maple syrup

1/4 cup raw organic honey

pinch of sea salt

Equipment:

oven

cake form

frying pan

mixing bowl

hand mixer

toothpicks

Cooking instruction summary:

Preheat your oven to 375 degrees fahrenheitPour your melted coconut oil and maple syrup in your cake panNow put the entire pint of blueberries in the pan as well, they should cover pretty much the entire bottom of the panPlace this is the preheating oven for about 5 minutesWell your oven is preheating, combine all remaining ingredients in your mixing bowl and mix well using your hand mixer or by handTake 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 panOnce your oven is preheated, place your pan in and bake for about 20 minutes or until your cake passes the toothpick testRemove from the oven and let coolOnce cool, place a plate on top of the pan and then flip it over putting the blueberries on topServe warm with a scoop of your favorite Paleo Ice Cream on top, I used my Blueberry Mango Ice Cream located hereEnjoy

 

Step by step:


1. Preheat your oven to 375 degrees fahrenheit

2. Pour your melted coconut oil and maple syrup in your cake pan

3. Now put the entire pint of blueberries in the pan as well, they should cover pretty much the entire bottom of the pan

4. Place this is the preheating oven for about 5 minutes

5. Well your oven is preheating, combine all remaining ingredients in your mixing bowl and mix well using your hand mixer or by hand

6. 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

7. Once your oven is preheated, place your pan in and bake for about 20 minutes or until your cake passes the toothpick test

8. Remove from the oven and let cool

9. Once cool, place a plate on top of the pan and then flip it over putting the blueberries on top

10. Serve warm with a scoop of your favorite Paleo Ice Cream on top, I used my Blueberry Mango Ice Cream located here

11. Enjoy


Nutrition Information:

Quickview
224k Calories
4g Protein
14g Total Fat
21g Carbs
2% Health Score
Limit These
Calories
224k
11%

Fat
14g
23%

  Saturated Fat
7g
50%

Carbohydrates
21g
7%

  Sugar
14g
16%

Cholesterol
32mg
11%

Sodium
88mg
4%

Get Enough Of These
Protein
4g
9%

Manganese
0.49mg
24%

Fiber
3g
15%

Vitamin K
9µg
9%

Iron
1mg
7%

Vitamin B2
0.11mg
7%

Vitamin C
4mg
6%

Calcium
56mg
6%

Phosphorus
51mg
5%

Selenium
2µg
4%

Potassium
116mg
3%

Copper
0.06mg
3%

Magnesium
10mg
3%

Vitamin E
0.39mg
3%

Vitamin B6
0.05mg
2%

Vitamin B5
0.22mg
2%

Folate
8µg
2%

Zinc
0.32mg
2%

Vitamin B1
0.03mg
2%

Vitamin A
75IU
2%

Vitamin B3
0.3mg
2%

Vitamin B12
0.08µg
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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