Delicious Blueberry Cornmeal Upside-Down Cake Recipe

I have been baking this Blueberry Cornmeal Upside-Down Cake for years and it never fails to impress even the most discerning of palates. I love the nutty sweetness of the cornmeal, the tangy burst of blueberries, and the buttery crunch of the caramelized topping. It’s always a hit with family and friends and an easy way to make any gathering feel special. I can’t wait for you to try it too!

Blueberry Cornmeal Upside-Down Cake Recipe

Ingredients

• 1/2 cup (1 stick) unsalted butter, divided
• 3/4 cup firmly packed brown sugar
• 1 cup fresh or frozen blueberries
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract

Instructions

• Preheat your oven to 350 degrees F.
• Grease an 8-inch round baking pan with 1/4 cup of the butter. Sprinkle the brown sugar over the butter.
• Arrange the blueberries over the brown sugar.
• In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
• In a separate bowl, mix together the remaining butter, milk, eggs and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients and mix until just combined.
• Pour the batter over the blueberries and spread it evenly in the pan.
• Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool for 10 minutes before inverting it onto a plate.
• Enjoy your delicious Blueberry Cornmeal Upside-Down Cake!

Nutrition Facts

• Calories: 690 kcal
• Fat: 38g
• Carbohydrates: 84g
• Protein: 11g
• Sodium: 790mg
• Sugar: 34g

Why should you try this blueberry cornmeal upside-down cake?

If you’re a fan of delicious and unique desserts, you should definitely try the Blueberry Cornmeal Upside-Down Cake. This flavorful twist on a classic dessert combines the sweetness of blueberry with the texture of cornmeal to create an unforgettable treat. From the first bite to the last, you’ll be delighted by the flavor and texture of this cake.

The Blueberry Cornmeal Upside-Down Cake is easy to make and only requires a few simple ingredients. The most time consuming part is the baking, which takes around 45 minutes. But that’s nothing compared to the pleasure you’ll get from devouring this treat. Plus, it’s sure to impress your friends and family.

Once you take a bite of this Blueberry Cornmeal Upside-Down Cake, you’ll immediately taste the sweet blueberries and the crunchy cornmeal. The combination of these two flavors creates a unique taste that is sure to satisfy your sweet tooth. The cake also has a creamy and fluffy texture, which is sure to make every bite a delight.

So, if you’re looking for a delicious and unique dessert, the Blueberry Cornmeal Upside-Down Cake is a must try. You’ll be amazed by the flavor and texture of this special treat. Plus, it’s simple to make and sure to impress your friends and family.

What makes this cake so special?

You may be asking yourself: what makes this Blueberry Cornmeal Upside-Down Cake so special? Well, it’s the perfect combination of sweet and savory flavors that make this cake stand out from the rest. The moist, buttery cornmeal provides the perfect base for the tangy sweetness of the blueberries, while the brown sugar-butter glaze gives it a nice crunchy texture and a hint of caramel-y flavor.

How to assemble the cake for maximum flavor?

Assembling your Blueberry Cornmeal Upside-Down Cake is key to maximizing its incredible flavor! Here are a few tips to help you get it just right:

• Preheat your oven to 375°F and grease an 8-inch cake pan.
• Arrange the blueberries in a single layer on the bottom of the pan. Sprinkle the top with lightly packed dark brown sugar.
• Whisk together the cornmeal, flour, baking powder and salt in a medium bowl.
• In a separate bowl, mix together the butter, sugar, and vanilla until light and fluffy.
• Add the eggs one at a time to the butter mixture, mixing until just combined between each addition.
• Slowly add the cornmeal mixture to the butter mixture, mixing until just combined.
• Carefully pour the batter over the blueberries in the cake pan.
• Bake for 35-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool for 15 minutes before flipping it onto a plate.
• Serve the cake warm, topped with a dollop of whipped cream.

What tips do you need to keep in mind when making this cake?

Making a Blueberry Cornmeal Upside-Down cake is surprisingly easy and fun! Here are a few tips to keep in mind:

• Be sure to use fresh blueberries when making the cake. Frozen blueberries can make the cake soggy.
• Grease the pan well with butter before adding the blueberries, as this will help in removing the cake from the pan without it sticking.
• Use a spoonful of cornstarch to thicken the blueberry syrup. This will help the syrup to stay in the pan and form a delicious layer when the cake is turned upside-down.
• When adding the dry ingredients, be sure to sift them together to combine. This will help the cake to be light and fluffy.
• For best results, use an electric mixer when creaming the butter and sugar together.
• When adding the wet ingredients, make sure to mix them in slowly and evenly.
• Bake the cake in a preheated oven and check it often. The cake will be done when a toothpick inserted in the center comes out clean.
• Allow the cake to cool for 10-15 minutes before turning it upside down.
• Serve the cake warm with a scoop of ice cream.

What ingredients do you need to make this cake?

To make this delicious Blueberry Cornmeal Upside-Down Cake, you’ll need some basic ingredients – butter, sugar, eggs, flour, cornmeal, baking powder, salt, and, of course, some fresh blueberries. You’ll also need a bit of milk, some vanilla extract for extra flavor, and some brown sugar for the glaze.

To start, preheat your oven to 350 degrees. Begin by creaming the butter and sugar together in a bowl until light and fluffy. Then, add the eggs one at a time and mix until combined. In a separate bowl, mix together the flour, cornmeal, baking powder, and salt. Add this to the creamed mixture, then add the milk and vanilla and mix until just combined.

Gently fold in the blueberries, then pour the batter into a greased cake pan. Sprinkle the top with some brown sugar and bake until golden brown, about 30-35 minutes. When the cake is finished, let it cool before flipping it over onto a plate. Drizzle the glaze of your choice over the top and serve.

What are the best ways to serve and store this delicious cake?

Serving and storing this delicious Blueberry Cornmeal Upside-Down Cake is easy! Here are the best ways to do it.

When it comes to serving, you can enjoy this cake straight out of the oven, or let it cool and then cut it into slices. If you want to make it extra special, you can always top it with some freshly whipped cream or ice cream.

When it comes to storing, the best way to keep this cake fresh is to store it in an airtight container at room temperature. You can also wrap individual slices in plastic wrap and store in the refrigerator. If you plan on keeping the cake for a few days, it’s best to store it in the refrigerator.

And there you have it! Enjoy your delicious Blueberry Cornmeal Upside-Down Cake, and remember these tips for the best serving and storing experience.