You can probably try this with pitted cherries and/or walnuts, too! Regular milk should also work fine, but use a whole stick of butter in that case!
For the cake:
2 1/4 cups flour
2 teaspoons baking powder
1 1/2 tsp cinnamon
1/2 tsp salt
2 cups sugar
4 large eggs
1 teaspoon vanilla
1 (~14 oz) can full-fat coconut milk
4 Tbsp (1/2 stick) butter
For the topping:
1 1/2 cups fresh or frozen blueberries
1 cup coarsely-chopped pecans
2 Tbsp cinnamon
1/2 cup packed brown sugar
1/4 tsp salt
Preheat oven to 350 degrees, and grease a 13 X 9″ cake pan very well. If desired, you can carefully cut a piece of parchment paper to fit in the bottom (to later peel from that sticky upside-down topping!).
For the upside-down topping, combine all ingredients, then spread evenly along the bottom of your pan.
For the cake part, whisk together the flour, baking powder, cinnamon, and salt. In a separate bowl, beat the eggs very well, then whisk in the sugar and vanilla.
Heat coconut milk and butter on the stove until the butter just melts. Pour this and the egg mixture into the dry ingredients.
Mix the cake batter until smooth, then pour it into the pan over the topping mixture. Bake for 35+ minutes, or until a toothpick comes out just clean.
To prevent major topping stickage, remove cake after just a few minutes of cooling. If desired, decorate with a glaze of milk and powdered sugar – or just a generous dusting of the latter. 🙂