Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Gluten Free Upside Down Blueberry Bundt Cake
Servings:
10
Calories:
236
kcal
Author:
Abra Pappa, MS, CNS, LDN
Ingredients
2
cups
of almond flour
1/2
cup
of brown rice flour
1/2
teaspoon
of baking soda
1/2
teaspoon
of sea salt
1/2
stick of unsalted,
organic butter
1/2
cup
of raw honey
2
large eggs
2
cups
of blueberries
coconut oil,
to grease the pan
1
tablespoon
of lemon zest
Instructions
Preheat oven to 350°
Dip a paper towel in melted coconut oil and generously grease a bundt pan. Add 2 cups of fresh blueberries to bottom of pan, set aside.
In a medium bowl whisk to combine all dry ingredients (almond flour, brown rice flour, sea salt, and baking soda)
In a large bowl cream together butter and honey using an electric mixer.
Add eggs one at a time to butter mixture, continue beating until well incorporated.
Add lemon zest to butter mixture, stir to combine.
While beating, add dry ingredients to wet little by little until fully incorporated.
Pour batter into bundt pan with blueberries (the batter will be thick, you may need to spoon it out and place it in pan.
Bake for 20-25 minutes until a toothpick inserted into center comes out clean.
Allow to cool for 5 minutes.
Carefully flip out onto a cake pan.
Scatter cake with fresh blueberries and whipped cream (if desired)
Nutrition
Calories:
236
kcal
|
Carbohydrates:
29
g
|
Protein:
6
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Cholesterol:
32
mg
|
Sodium:
185
mg
|
Potassium:
66
mg
|
Fiber:
3
g
|
Sugar:
17
g
|
Vitamin A:
65
IU
|
Vitamin C:
3.7
mg
|
Calcium:
55
mg
|
Iron:
1.3
mg