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

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

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