Blueberry Cornmeal Upside-Down Cake

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.

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 696 Calories

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 3 cups white sugar
• 1 tablespoon baking powder
• 1 ½ cups sour cream
• 1 ½ cups cornmeal
• 1 pound unsalted butter, softened
• 1 cup brown sugar, divided
• ½ cup unsalted butter, divided
• 8 eggs, at room temperature
• 6 cups fresh blueberries, divided

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

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