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How to Make Blueberry Cornmeal Upside-Down Cake - A Step-by-Step Guide

Blueberry Cornmeal Upside-Down Cake is a delightful twist on the classic upside-down cake. This unique recipe combines the sweetness of fresh blueberries with the slightly nutty flavor of cornmeal for a deliciously moist and flavorful dessert.

The contrast of the tangy blueberries with the subtle crunch of the cornmeal creates a symphony of flavors and textures that will have your taste buds singing. This cake is perfect for any occasion, whether it’s a casual family dinner or a speci...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 16
  • Yield: 2 9-inch cakes

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

    696 cal.

    • Total Fat: 36g
    • Saturated Fat: 22g
    • Cholesterol: 168mg
    • Sodium: 260mg
    • Total Carbohydrate: 88g
    • Dietary Fiber: 3g
    • Total Sugars: 57g
    • Protein: 8g
    • Vitamin C: 6mg
    • Calcium: 99mg
    • Iron: 2mg
    • Potassium: 176mg

    Categories

    Cake recipes
    Dessert recipes
    Baking recipes
    Blueberry recipes
    Corn recipes