Simple Mills Blueberry Cake (gf+paleo)


This is literally the easiest dessert ever and it tastes so gourmet. A gluten free, paleo vanilla cake spotted with tons of fresh blueberries throughout. Top this with whipped coconut cream for the ultimate treat!I normally don’t use boxed mixes, but I make an exception for Simple Mills. If you’ve never tried any of their products, I highly recommend it. Everything is almond flour-based, super healthy, yet amazingly delicious. I got the inspiration for this cake from the traditional blueberry upside down cake my mom would always make. The addition of the fresh blueberries creates an explosion of flavor and takes the vanilla cake from being a traditional, plain (but yummy!) dessert to an extraordinary seasonal treat.Happy baking!Ingredients:2 cups fresh blueberries1 tbsp arrowroot starch2 tbsp agave1 box Simple Mills vanilla cake mixIngredients needed for mix (3 eggs, ⅓ cup coconut oil, ⅓ cup water, 1 tbsp vanilla extract) Steps:

  1. Preheat oven to 425⁰ Grease 8x8-inch square or 8-inch round cake pan with coconut oil.
  2. Mix together blueberries, arrowroot, and agave. Spread evenly on the bottom of the cake pan.
  3. Prepare cake batter according to instructions on box. Pour into cake pan with the blueberries.
  4. Bake at 425⁰F for 5 minutes. Lower temperature to 350⁰F and bake for 30 minutes more, or until a toothpick comes out clean.