Blueberry Upside-Down Cake

Happy Fourth of July everyone!  Today has been a very relaxing day, and for that I am thankful.  I realized that this day last year Jason and I had been Paleo for exactly one month.  We began our journey on June 4th…one month later, July 4th, we woke up and participated in a 4K run at Veteran’s Park.  Having one month under our belts we decided to have our very first “cheat.”  Ahh, memories!  Imagine what goals could be accomplished after an entire year of not cheating!  We would probably lose our minds a little if we tried that.  Speaking of treats – holidays for us are always an excuse to eat something sweet.  My desserts; however, are always paleo-approved and to main stream American dieters…well, they probably wouldn’t even be considered dessert-worthy.  Well, let me tell you — they’re wrong!

What’s more American than red, white, and blue?  These desserts are not super sweet, but they do feature the beautiful strawberries and blueberries you can find right now.  I had a hard time deciding what dessert I wanted to toy with — so I did what any red-blooded American would do.  I made multiple desserts.

Most likely I will post my other dessert later on tonight or tomorrow morning.  If you’re still looking for a dessert idea – my Blueberry Upside-Down Cake is a quick one!  Independence Day is more of a night-time holiday anyway…you’ve got time!

Ingredients

  • 2 c. blueberries, I used fresh
  • 2 tbsp. coconut oil
  • 1/4 tsp. cinnamon
  • 2 eggs
  • 1/4 c. coconut cream
  • 2 tbsp. coconut butter
  • 1/3 c. coconut sap
  • 1 tsp. vanilla extract
  • zest from one lemon
  • 2 c. almond meal
  • 1 tsp. baking soda
  • 1/8 tsp. sea salt

Process

  1. Preheat oven to 300 degrees.
  2. Heat coconut oil in a large skillet over medium heat.  Add blueberries and cinnamon — cook down for 5 minutes.
  3. Drain liquid from blueberries and set aside.
  4. In a large mixing bowl blend coconut cream, coconut butter, eggs, coconut sap, vanilla, and lemon zest with beaters.
  5. Add all dry ingredients and continue blending until batter is smooth.
  6. Place a sheet of parchment paper on the bottom of a 9″ spring-form pan.  (You’ll cut a circle out to fit.)
  7. Spread blueberries evenly on the bottom of your pan, then pour batter on top and even out with a spatula.
  8. Bake for 40-45 minutes.
  9. Cool completely and then turn over.

**Note:  If you cannot find coconut cream or coconut butter you can substitute 3 tbsp. of regular pastured butter.  No big deal!

I decorated mine with some melted coconut butter and some fresh blueberries, but you can do lots of things.  You can make your own whipped cream or even some vanilla ice cream would be great spooned over this.  Hope you enjoy!

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4 Responses to “Blueberry Upside-Down Cake”

  1. Kymber says:

    Hi…just found your site and liking what I see so far. Quick question on this recipe. It calls for coconut sap. Is that the same as coconut nectar? I’m still new at all this and still trying to build up my pantry of stuff!

    • jennifer says:

      Kymber – Coconut nectar would work just fine. You could even substitute honey if you have that more readily available, but you’ll get a lower glycemic load with the coconut products. The coconut sap is nice because it’s really thick like syrup — so it’s excellent for pancakes. Coconut nectar, coconut sap, and coconut crystals are all used for sweetening things up…and they all come from the ever-loved and praised coconut! 🙂 I use this brand: http://www.coconutsecret.com/products2.html

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