Blueberry Cornmeal Upside-Down Cake
Recipe information
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Cooking:
30 min.
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Servings per container:
16
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Ingredients for - Blueberry Cornmeal Upside-Down Cake

1. All-purpose flour - 3 cups
2. Cornmeal - 1 ½ cups
3. Baking powder - 1 tablespoon
4. Salt - 1 teaspoon
5. Unsalted butter, softened - 1 pound
6. White sugar - 3 cups
7. Eggs, at room temperature - 8
8. Sour cream - 1 ½ cups
9. Vanilla extract - 1 tablespoon
10. Unsalted butter, divided - ½ cup
11. Brown sugar, divided - 1 cup
12. Fresh blueberries, divided - 6 cups

How to cook deliciously - Blueberry Cornmeal Upside-Down Cake

1. Stage

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

2. Stage

Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.

3. Stage

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. Stage

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. Stage

Divide cornmeal batter between the pans; place each on a sheet pan.

6. Stage

Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

7. Stage

Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.