Blueberry Upside-Down Cake
Today is a great day. This gloomy morning is something I have missed for some time now. My weekend was plan-less, yet ended up jam packed with fun things! And, I just made another cake!
As I have already made clear, I love cakes. They are a blissful and beautiful dessert, that I cannot get enough of. Recently, when feeling like a celebration is due (which is a decision I have easily made over every single happy thing), I cannot help but insist that a cake is in order.
This upside-down blueberry cake, little ingredients, yet an aura of flavor, defines my weekend perfectly; relaxed and full of effortless beauty. Top a slice off with some greek yogurt, a dollop of whipped cream or ice cream, or drizzle with some agave, and you are set for a very delicious dessert. I impatiently await 5pm this evening, then it is me, my couch, and this cake. Oh, and kicking off my shoes.
- 4 tablespoons melted butter
- 1/3 cup + 3 tablespoons dark-brown sugar
- 1 1/2 cups blueberries
- 3/4 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1/4 almond milk
- 1 teaspoon pumpkin spice