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
Berries
- ½ cup unsalted butter, divided
- 1 cup brown sugar, divided
- 6 cups fresh blueberries, divided
Cake Batter
- 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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 696 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat22g | 109% |
Cholesterol168mg | 56% |
Sodium260mg | 11% |
Total Carbohydrate88g | 32% |
Dietary Fiber3g | 9% |
Total Sugars57g | |
Protein8g | |
Vitamin C6mg | 28% |
Calcium99mg | 8% |
Iron2mg | 13% |
Potassium176mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this