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Blueberry Cornmeal Upside-Down Cake
Blueberry Cornmeal Upside-Down Cake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Blueberry cornmeal cake with buttery sour cream batter and fresh blueberry topping, baked in a cast iron pan for perfection.
Ingredients:
  • 3 cups all-purpose flour
  • 1.5 cups cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 pound unsalted butter, softened
  • 3 cups white sugar
  • 8 eggs, at room temperature
  • 1.5 cups sour cream
  • 1 tablespoon vanilla extract
  • 0.5 cup unsalted butter, divided
  • 1 cup brown sugar, divided
  • 6 cups fresh blueberries, divided
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine the all-purpose flour, cornmeal, baking powder, and salt in a bowl and mix well.
  • Use an electric mixer to blend butter and sugar until smooth. Beat in eggs one by one, while scraping down the sides of the bowl. Stir in sour cream and vanilla until smooth. Add the flour mixture and mix until everything is combined. Set the mixture aside.
  • In two 9-inch cast iron pans, melt the butter over medium-low heat for about 1 minute. Sprinkle half of the brown sugar into each pan and cook until the mixture starts to bubble, which should take around 2 to 3 minutes. Divide the blueberries evenly between the two pans and then remove them from the stovetop.
  • Spread the cornmeal batter evenly between the pans and place them on a sheet pan.
  • Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes in the preheated oven.
  • Allow the cakes to cool for about 15 minutes. Gently loosen the edges with a knife and flip them onto a cutting board for easy slicing.

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