Description
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
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 35 mins
Servings: 16