Dessert

Blueberry Upside Down Cake is for Dessert.

Blueberry Upside Down Cake takes 10 minutes to prepare.

Blueberry Upside Down Cake takes 20 minutes to cook.

Blueberry Upside Down Cake makes 8 servings.

The ingredients for Blueberry Upside Down Cake are:

1/4 cup coconut oil (melted)
2 tbsp pure maple syrup
1 pint fresh blueberries
1 cup almond meal/flour
1/2 cup coconut milk
1/4 cup coconut flour
1/4 cup raw honey
2 eggs
1 tbsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla
pinch of sea salt

Here is how you make Blueberry Upside Down Cake:

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 hereEnjoyServing Size: Makes 8-10 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user BAZOOKABOBCAT.

The nutritional information for Blueberry Upside Down Cake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 250.1

• Total Fat: 15.9 g
• Cholesterol: 46.7 mg
• Sodium: 132.4 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 4.9 g
• Protein: 5.5 g

The dietary needs meet for Blueberry Upside Down Cake is Low Carb