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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Recipe Summary

prep:
30 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 35 mins
Servings:
16
Yield:
2 9-inch cakes
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Cake Batter:
Berries:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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

  • 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.

  • 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.

  • Divide cornmeal batter between the pans; place each on a sheet pan.

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

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

Nutrition Facts

696 calories; protein 7.5g; carbohydrates 88.4g; fat 36.1g; cholesterol 167.6mg; sodium 260.3mg. Full Nutrition
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