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Blueberry Cornmeal Upside-Down Cake

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"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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Ingredients

1 h 35 m servings 696
Original recipe yields 16 servings (2 9-inch cakes)

Directions

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  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.

Nutrition Facts


Per Serving: 696 calories; 36.1 88.4 7.5 168 260 Full nutrition

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