1/4 Coconut oil, melted 2 Tbsp 100% Pure Maple Syrup

1 Pint fresh blueberries

1 Cup Almond Flour, 1/4 Coconut Flour, 1/2 Cup Coconut Milk

1/4 Cup Raw Organic Honey

2 organic Eggs

1 Tbsp Cinnamon, 1 Tsp Bourbon Vanilla

1/2 Tsp Baking Soda, 1/2 Tsp Baking Powder 

Pinch of Sea Salt



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