Blueberry Cornmeal Upside-Down Cake recipe

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Ingredients

3 cups all-purpose flour
1 ½ cups cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 pound unsalted butter, softened
3 cups white sugar
8 eggs, at room temperature
1 ½ cups sour cream
1 tablespoon vanilla extract
½ cup unsalted butter, divided
1 cup brown sugar, divided
6 cups fresh blueberries, divided

Nutrition Info

696.2 calories
carbohydrate: 88.4 g
cholesterol: 167.6 mg
fat: 36.1 g
fiber: 2.5 g
protein: 7.5 g
saturatedFat: 21.8 g
servingSize: -
sodium: 260.3 mg
sugar: 56.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.

  3. Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla, combine until smooth. Add flour mixture and mix until incorporated. Set aside.

  4. Divide butter between two 9-inch cast iron pans, melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan, cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.

  5. Divide cornmeal batter between the pans, place each on a sheet pan.

  6. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

  7. Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.

Recipe Yield

2 9-inch cakes

Recipe Note

This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream.

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