Upside-Down Blueberry Cake

   Ingredients:

¼ cup + 1 tbsp.

Medium Intense Extra Virgin Olive Oil

¾ cup + 1 tbsp.

Maple Syrup

¾ cup

Frozen wild blueberries

3 cups

Large flaked, unsweetened coconut

1 ¼ cup

Whole spelt flour, divided

1 ¼ tsp.

Ground cardamom

¾ tsp.

Baking powder

¾ tsp.

Baking soda

½ cup

Almond meal

2 tbsp.

Ground flax

¼ cup

Water

2 tbsp.

Vanilla extract

2 tsp.

Gravenstein Apple White Balsamic

¼ tsp.

Sea salt

   Directions:

Preheat oven to 350 degrees Fahrenheit.

Line the bottom of a spring form pan with parchment paper -- do this by flipping the base over and placing a larger square piece of parchment on top of it. Attach the sides, keeping the paper flush against the base. Turn it upside down and fold paper into the center.

Add 1 tablespoon of olive oil and use your hands to spread it over the bottom and up the sides of the pan. Add 1 tablespoon maple syrup and spread it over the bottom of the pan.

 Arrange blueberries on the bottom of the pan. Set aside.

 Add coconut to a food processor and add a handful of the spelt flour. Blend until coarsely ground and set aside. Sift remaining spelt flour, cardamom, baking powder, and baking soda into a medium bowl. Add almond meal and ground coconut, stir to combine, and set aside. In another bowl, whisk together flax seeds and water, then add maple syrup, oil, vanilla, vinegar, and salt and whisk again. Pour into dry mixture and stir until just combined. Pour over blueberries and gently spread batter evenly over the fruit. Place cake on baking sheet and bake for 45 to 50 minutes or until a toothpick comes out clean.