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 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!
xoxo, The Secret GF
Ingredients:
2 cups fresh blueberries
1 tbsp arrowroot starch
2 tbsp agave
1 box Simple Mills vanilla cake mix
Ingredients needed for mix (3 eggs, ⅓ cup coconut oil, ⅓ cup water, 1 tbsp vanilla extract)
Steps:
Preheat oven to 425⁰F. Grease 8x8-inch square or 8-inch round cake pan with coconut oil.
Mix together blueberries, arrowroot, and agave. Spread evenly on the bottom of the cake pan.
Prepare cake batter according to instructions on box. Pour into cake pan with the blueberries.
Bake at 425⁰F for 5 minutes. Lower temperature to 350⁰F and bake for 30 minutes more, or until a toothpick comes out clean.
