Sunday, January 9, 2011

blueberry right-side-up cake

This was a totally unexpected surprise.  I was making Flying Apron's Berry Corn Muffins, but had to sub some things.  I wasn't sure how {if} it would turn out...turns out, it made a dessert instead.  My husband said it reminds him of pineapple upside down cake, only with blueberries.  The cake sort of seperates during baking, so there's these subtle layers going on...yellow, cream, and blue.  It was quite a hit.

blueberry right-side-up-cake

~preheat oven to 375
~mix dry ingredients in a large bowl:

1 c. WHITE rice flour
1/2 c. potato starch
1/3 c. corn grits
3/4 tsp. baking soda
1/2 tsp. sea salt

~blend together:

1/2 c. grapeseed oil
1 1/4 c. water
1/3 c. honey
1/3 c. agave
2 tbsp. maple syrup
1 tbsp. flax seed
1 tsp. gf vanilla extract
1/2 tsp. lemon oil or 6 drops doterra essential oil

~pour blended ingredients into the bowl and mix with the dry ingredients. 
~pour into a greased 9x13" pan (the batter will be thin) and gently sprinkle blueberries on top--you want them to sort of float.
~bake for 25-30 minutes, til golden and the blueberries are well set.

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