Last week we headed west to California. Our first stop, after a day wandering the streets of San Francisco, was Napa Valley where we met up with our friends Megan and Bryon to taste and see what Napa does best. This wine tasting trip has been in the works for the last year in honor of what Megan and I call our “25th best friendiversary”. No one really needs an excuse to go wine tasting I suppose, but this felt like a worthy cause. Next up, Heath and I drove halfway down the coast to San Luis Obispo to meet with my LA-living sister and her boyfriend, where we watched (much to Heath’s dismay) the OKC Thunder lose to the Spurs in a friendly bar that made us all feel like locals. And later, some more wine tasting. Our third leg led us north and east away from the coast toward Yosemite National Park. Beautiful seems like such a minuscule word when trying to describe Yosemite. The fact that we have so many awe-inspiring places like this in the US is always so shocking to me. I could have spent days there.
Prior to our trip, I had done some research on gluten-free bakeries and other food related places of note for our expected destinations. In Napa, we checked out the Oxbow Public Market, full of wonderful organic food vendors, wine, and cafes. This felt like a gluten-free haven to me. One of the vendors, Cate & Co., is a gluten-free bakeshop and eatery where I had my first true breakfast sandwich in what felt like eons.
We went back the very next morning because I had been eyeing the blueberry olive oil upside-down cake from another vendor at the Oxbow, C Casa. It was well worth the trip back and since we returned home I have been trying to recreate it.
The blueberry olive oil upside-down cake from C Casa was moist, bursting with berries, perfectly sweet with a hint of cornmeal and lemon, and didn’t last a second in the car on the way down to San Luis Obispo like originally planned. My version, made with almond flour and a little corn flour, is sweetened with honey. I am most certainly in the blueberry muffin lover camp and this cake falls right in line adding a little touch of decadence, making it suitable for dessert or breakfast. It is upside-down, after all.
- Olive oil for greasing pan; Coconut palm sugar to dust pan
- 1 cup blueberries, rinsed and dried (if frozen, thawed and drained)
- 2 cups almond flour, firmly packed
- ¼ cup corn flour
- ¼ cup coconut sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup honey
- ½ cup whole milk or unsweetened almond milk, at room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup olive oil
- 3 eggs, at room temperature
- 1 teaspoon grated lemon zest
- Heat oven to 350 degrees. Grease sides and bottom of a 9x2 round cake pan with olive oil and coat bottom with coconut palm sugar. Scatter blueberries in an even layer.
- In a medium bowl, combine 2 cups almond flour, corn flour, coconut sugar, baking soda, and salt. In a small bowl, whisk honey, milk, olive oil, vanilla extract, and eggs.
- Using an electric mixer or by hand, gradually add liquid mixture to the dry ingredients and mix until lumps no longer appear.
- Pour batter into prepared cake pan over blueberries.
- Place cake pan on the middle oven rack and bake for about 50-55 minutes, or until middle is set and a toothpick or fork come out clean. Cool cake on wire rack.
- When cool, use a knife to loosen cake from sides of pan. Invert cake over onto serving plate.
Inspired by C Casa’s blueberry olive oil upside-down cake and adapted from fine Cooking.