CookGo
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Blueberry Cornmeal Upside-Down Cake

Cost $25, save $10

Source: Recommended by CookGo

  • 50 Min
  • 16 Servings
  • $25

INGREDIENTS

  • Dry Ingredients

    • 3 cups all-purpose flour
    • 1 ½ cups cornmeal
    • 1 tablespoon baking powder
    • 🧂 1 teaspoon salt

  • Wet Ingredients

    • 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

1

Preheat the oven to 350 degrees F (175 degrees C).

2

Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.

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.

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.

5

Divide cornmeal batter between the pans; place each on a sheet pan.

6

Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

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.

NUTRIENTS

Per 1 serving

🔥

696

Calories

  • 8g
    Protein
  • 88g
    Carbs
  • 36g
    Fats

đź’ˇ Tips

Adding a dollop of vanilla whipped cream enhances the taste and presentation.Perfect for serving at family gatherings or parties.Ensure eggs and butter are at room temperature for a smoother batter.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.