Blueberry Cornmeal Upside Down Cake

Moist and flavorful, this Blueberry Cornmeal Upside Down Cake is a delightful twist on a classic. The sweetness of fresh blueberries pairs perfectly with the subtle crunch of cornmeal, all wrapped up in a tender crumb and topped with a caramelized brown sugar crust.

A perfect dessert for any occasion!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cornmeal
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 2 cups fresh or frozen blueberries
• 1/4 cup light brown sugar

Instructions

Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan or springform pan, then set it aside. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

In a small bowl, whisk together the Greek yogurt and vanilla extract.

Add this mixture to the butter mixture and beat until smooth. Gradually add the flour mixture to the wet ingredients, beating until just combined.

Do not overmix.

Stir in the cornmeal. Gently fold in the blueberries.

In a small bowl, mix together the brown sugar and 1 tablespoon of the granulated sugar.

Arrange the blueberries in a single layer in the prepared cake pan. You can overlap them slightly.

Sprinkle the brown sugar mixture evenly over the blueberries.

Pour the cake batter over the blueberries, smoothing the top. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Let it cool in the pan for 10 minutes before flipping it onto a serving plate.

Let it cool completely on the plate before serving. Slice and serve warm!

Notes

Don’t overmix the batter, as it can result in a dense cake.

Make sure to grease the cake pan well, especially the sides, to ensure the cake releases easily.

Use fresh or frozen blueberries, but if using frozen, make sure to thaw and pat dry before using.

You can adjust the amount of blueberries to your liking.

The brown sugar mixture adds a nice caramelized flavor, so don’t skip it! Let the cake cool completely before serving, as it will help the juices to set.

To store, wrap tightly in plastic wrap or aluminum foil and keep at room temperature for up to 3 days.

You can also freeze for up to 2 months, thaw at room temperature or reheat in the oven.

Nutrional Value

• Calories: 420
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 350mg
• Total Carbohydrates: 56g
• Dietary Fiber: 2g
• Sugars: 32g
• Protein: 6g