Paleo Blueberry Pumpkin Cake

Recipe Revisit from Thursday, July 19, 2012

So, here's my new paleo dessert! Ger asked for a "blueberry cake."  I said ok, of course.
I made this one up while talking to mom on the phone. It's moist and delicious and has cocoa nibs for a little crunch and the hint of chocolate. I think it turned out really well.

Ger came home from Crossfit Countdown, and said, "Where's my Paleo Blueberry Lemon Bars?" (they are his favorite dessert...)
I said, "You didn't ask for that - you asked for blueberry cake!"
But, he loved this one, too. 
I hope you do!

I mixed the following ingredients in a big bowl with a wooden spoon:
1/4 cup almond butter
1 cup pure pumpkin
2 eggs, whisked
1 TBSP coconut oil, melted
3 TBSP honey (or real maple syrup)
1 tsp vanilla extract

Then I added the dry ingredients:
1 cup almond meal
1 tsp baking powder
1 tsp baking soda
1 TBSP cinnamon
1/4 tsp salt

I stirred that all up. Then I folded in gently:
2 cups fresh blueberries
1/4 cup organic cocoa nibs (You can omit them if you like)

I rubbed coconut oil in my big square Paula Dean baking dish and then put the batter in the dish.
I baked it in a 375 degree oven for 22 minutes. Now, I like this cake pretty gooey, so you may want to bake yours for 25 minutes. It's good and it's good for you. It looks like chocolate chips in the photo, doesn't it? hmmmmm