Best Blueberry Cornmeal Upside Down Cake Recipes

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BLUEBERRY CORNMEAL UPSIDE-DOWN CAKE



Blueberry Cornmeal Upside-Down Cake image

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.

Provided by Vista Verde Ranch

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h35m

Yield 16

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 696.2 calories, Carbohydrate 88.4 g, Cholesterol 167.6 mg, Fat 36.1 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 21.8 g, Sodium 260.3 mg, Sugar 56.9 g

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.

Provided by Janet C Belanger

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

2 cups fresh blueberries
½ cup white sugar
2 tablespoons all-purpose flour
2 tablespoons grated lemon zest
½ cup butter, softened
1 cup white sugar
3 eggs
1 teaspoon almond extract
1 tablespoon grated lemon zest
¾ cup milk
2 cups all-purpose flour
4 teaspoons baking powder
½ cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
  • In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.

Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g

BLUEBERRY UPSIDE-DOWN CAKE



Blueberry Upside-Down Cake image

For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 8

4 tablespoons butter, melted, plus more for souffle dish
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups blueberries, picked over and cleaned
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature

Steps:

  • Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
  • In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
  • Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.

BLUEBERRY POLENTA UPSIDE-DOWN CAKE



Blueberry Polenta Upside-Down Cake image

This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.

Provided by Nigella Lawson

Categories     dinner, cakes, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

Vegetable oil for greasing pan
1 1/3 cup sugar, divided
3 cups blueberries
2 large eggs
Finely grated zest of 1 large orange
2/3 cup orange juice
2/3 cup olive oil (not extra virgin) or sunflower oil
1/2 cup regular or instant polenta
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Heat oven to 350 degrees. Grease and line base and sides of a 9-inch-square cake pan with baking parchment, and grease the parchment. Sprinkle 1/3 cup sugar over base of pan, and cover evenly with blueberries.
  • In a large mixing bowl, combine eggs, 1 cup sugar and orange zest. Whisk until pale and thick. Add orange juice and oil, and whisk until blended. In a separate bowl, whisk together polenta, flour, baking powder and salt. Add flour mixture to egg mixture, whisking until smooth. Pour into prepared pan.
  • Bake for about 45 to 55 minutes, until golden brown and springy to the touch, and a toothpick inserted near the center comes out clean. Cool cake on a rack for about 5 minutes. Carefully invert cake onto a serving plate, and slowly peel off parchment paper. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 18 grams, Carbohydrate 69 grams, Fat 23 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 43 grams, TransFat 0 grams

LEMON BLUEBERRY CORNMEAL CAKE



Lemon Blueberry Cornmeal Cake image

I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it's healthy, too.-Roxanne Chan, Albany, California.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 14

2 large egg whites, room temperature
1 large egg, room temperture
1/2 cup lemon yogurt
1/3 cup honey
1/4 cup canola oil
1 teaspoon grated lemon zest
1/4 teaspoon almond extract
3/4 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
3 tablespoons slivered almonds
1/4 cup reduced-sugar orange marmalade, warmed

Steps:

  • Preheat oven to 350°. Coat a 9-in. fluted tart pan with removable bottom with cooking spray. In a large bowl, beat egg whites, egg, yogurt, honey, oil, lemon zest and extract until well blended. In another bowl, whisk flour, cornmeal, baking powder and salt; gradually beat into yogurt mixture., Transfer batter to prepared pan; top with blueberries and almonds. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Drizzle marmalade over warm cake. Cool on a wire rack; serve warm or at room temperature.

Nutrition Facts : Calories 250 calories, Fat 9g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 156mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.

BLUEBERRY UPSIDE-DOWN SKILLET CAKE



Blueberry Upside-Down Skillet Cake image

Living in Maine, I am lucky to have an endless amount of wild blueberries. This recipe's similar to a pineapple upside down cake. It's easy, light and also great with cranberries. -Nettie Moore, Belfast, Maine

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
1 cup packed brown sugar
1/4 cup orange juice
1 cup fresh or frozen blueberries
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup 2% milk
1/2 cup butter, melted
1/2 teaspoon almond extract
Optional toppings: Vanilla ice cream, whipped cream and toasted almonds

Steps:

  • Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, melt cubed butter over medium-low heat; stir in brown sugar until dissolved. Remove from heat. Stir in orange juice; sprinkle with blueberries., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, melted butter and extract until blended. Add to flour mixture; stir just until moistened. Pour over blueberries., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool 10 minutes before inverting onto a serving plate. Top as desired.

Nutrition Facts : Calories 454 calories, Fat 21g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 396mg sodium, Carbohydrate 63g carbohydrate (43g sugars, Fiber 2g fiber), Protein 5g protein.

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