Blueberry Upside Down Chocolate Cake

The grocer had a special deal on blueberries a week or so ago. I bought more than I really needed, so the need arose to use them up--soon. I also had these adorable heart shaped bowls I picked up last year on discount. I really wanted to bake a cake in them, and I wanted to make an upside down cake with the blueberries. Somewhere in the back of my mind, I remember seeing a photo of someone doing this, but I have lost my reference. So I had to completely wing it on my own. I decided a richer version of my chocolate muffins would be in order. I wasn't really trying to duplicate a light fluffy cake. Being an upside down version, a denser treat fit the order. This is not the most beautiful of my Valentine creations, but I assure you the flavor is there. The berries burst in the oven and spread sweet fruit glaze all over the cake. It is impossible to see that in the photo, but trust me, there is no frosting needed. I just added a heart shaped dollop of coconut milk.

Long a fan of raspberry and chocolate, I decided this fruit combination would work as well. I was right. The berries make the chocolate more interesting. The chocolate makes the berries more indulgent. The cake was fun to share with the hubby. Rather than use two bowls, just serve one plate with two forks. That is more romantic. We ate one today, and the other, I will save for our Valentine dessert. I wanted to share the idea with you too in time for you to get the groceries if this blueberry heart becomes your little heart's desire.

Blueberry Upside Down Chocolate Cake


Berry Layer:
2/3 cup fresh blueberries
2 tbsp granular erythritol
2 tsp butter

Cake Layer:
1 cup almond flour
1/3 cup erythritol/stevia blend ( add an extra 2 tablespoons if using straight erythritol)
1 tsp baking powder

3 tbsp butter
1 oz unsweetened chocolate
2 eggs


Lightly grease the cake pan(s). Add the berries, and sprinkle them with erythritol. Dot with butter and set aside. In a medium bowl, combine the almond flour and the baking soda. In a microwavable bowl, melt the butter and chocolate for 30-40 seconds. Stir to combine after heating until the chocolate is melted. Stir in the erythritol until mostly dissolved. Add the eggs, one at a time, stirring after each addition. Pour the chocolate mixture into the almond flour mixture. Combine by hand. Pour the batter over the berries and smooth the top. Bake in a 350 degree oven 35-40 minutes or until a knife inserted in the center comes out cleanly.  The baking time will be determined by the size of bakeware chosen. Let cake(s) cool for five minutes before inverting onto a plate.

I use an erythritol and stevia blend which brings the sweetness up to the equivalent measure of sugar or granular sucralose. If you choose to use straight erythritol, you may choose to increase the amount, as erythritol is generally 70% as sweet as sugar. Since sweet preferences vary, the amount to add may vary to taste. I like both ZSweet and Swerve. You can play around with whatever sweeteners you prefer. There are so many to choose from these days! This recipe would, I think, make 6 large cupcakes, although I used 2 heart shaped baking dishes.

Tomorrow I am trying out a couple of strawberry recipes, so stay tuned. I promise I do have a dinner entree that was a hit with my guys too. That will have to wait until after Valentine's Day. Collard greens, while your body may love them, just don't make it on the holiday menu. But still, I did get them to eat greens, so that is something!