Blueberry Cornmeal Upside-Down Cake recipe
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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
Nutrition Info
- 696.2 caloriescarbohydrate: 88.4 gcholesterol: 167.6 mgfat: 36.1 gfiber: 2.5 gprotein: 7.5 gsaturatedFat: 21.8 gservingSize: -sodium: 260.3 mgsugar: 56.9 gtransFat: : -unsaturatedFat: : -
Directions Blueberry Cornmeal Upside-Down Cake
Directions
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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.