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.
Ingredients
- all-purpose flour: 3 cups
- ½ cups cornmeal: 1 piece
- baking powder: 1 Tbsp
- salt: 1 tsp
- unsalted butter: 1 pound (softened)
- white sugar: 3 cups
- eggs, at room temperature: 8 piece
- ½ cups sour cream: 1 piece
- vanilla extract: 1 Tbsp
- unsalted butter: 0.5 cup (divided)
- brown sugar: 1 cup (divided)
- blueberries: 6 cups (divided, fresh)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Divide cornmeal batter between the pans; place each on a sheet pan.
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Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
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Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.
