Blueberry Banana Spiced Custard Cake (nutrient-dense : GAPS : primal : gluten-free : grain-free)

Custard cake (also known as clafoutis) is perfect for breakfast or brunch, and can even be dressed up for dessert. This blueberry banana version is spiced nicely with cinnamon and ginger.  The blueberries lend a sweet-tart, juicy flavor while the bananas and spices meld wonderfully together. Blueberry banana spiced custard cake can be served warm or cold, and can be topped with sweetened whipped cream for a special dessert.

Blueberry Banana Spiced Custard Cake

Serves 6 generously

• 12 Tb (1&1/2 sticks) butter
• 1/3 cup plus 2 Tb mild-flavored honey
• 6 eggs, preferably from pastured hens
• 3/4 cup sour cream  
• 1 Tb organic vanilla extract (or use homemade)
• 3/4 tsp organic almond extract (omit if using almond flour)
• 1&3/4 tsp ground cinnamon
• 1&1/4 tsp ground ginger
• rounded 1/4 tsp ground cloves
• 2 pinches ground nutmeg
• 1/2 tsp celtic sea salt
• 5 Tb coconut flour* OR 1/3 cup plus 2 Tb ground crispy almonds**
• 1 large ripe banana or 1&1/2 medium ripe bananas
• 1 cup frozen blueberries***

1. Melt the butter in a small saucepan over low heat.  Turn off heat, add honey, and stir a bit.
2. In a large bowl, combine eggs, sour cream, vanilla, almond extract (if using), spices, and salt.  I like to use my immersion blender to mix it all up together, but you could certainly use a mixer instead.
3. Add melted butter and honey to wet ingredients and mix or blend.
4. Add almond flour OR coconut flour and blend until well-combined (or use mixer until smooth). Using the immersion blender is great because it further grinds the nut flour (which doesn't get particularly fine when I grind it in the food processor).
5. Use a bit of cold butter to generously grease an 8X8 glass dish. 
6. Slice the banana and arrange it evenly over the bottom of the glass dish.  Sprinkle the blueberries over the top.
7. Pour the batter over top of the fruit in the glass dish. Note: the fruit will float to the top while it cooks. 
8. Bake at 325° for 55-65 minutes. The custard cake is done when the edges are lightly browned and the center is no longer wet with just a bit of jiggle.
9. Remove from oven and cool.  Don't cut into this while it is piping hot. This can be served warm or cold. For a special treat, top with a bit of whipped cream or vanilla ice cream. 

*The coconut flour will need to be sifted if you are not using an immersion blender.
**I like to use crispy nuts, as they taste better and have superior nutrition to raw nuts.  But you could use plain almond flour from the store if you prefer.
***I find that frozen blueberries have superior flavor to the ones I can buy fresh at the store. If you live where you can get nicely ripened fresh blueberries, feel free to use them instead of frozen berries.  You'll need to reduce the cooking time a bit since fresh blueberries will not be cold like the frozen ones.