Blueberry Cornmeal Upside-Down Cake

This Blueberry Cornmeal Upside-Down Cake is a delicious and unique twist on a classic dessert. The combination of sweet blueberries and nutty cornmeal creates a delightful flavor that is sure to please.

The cake is moist and tender, with a crunchy topping of caramelized blueberries and a hint of cinnamon. It’s a perfect summer treat for a special occasion or just to enjoy with family and friends.

Timing For Blueberry Cornmeal Upside-Down Cake

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Servings: 8

Yield: One 9-inch cake

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Image Credit: www.allrecipes.com

Ingredients

Ingredients:

-1/2 cup (1 stick) unsalted butter, plus more for greasing pan

-1/2 cup light brown sugar

-1/2 teaspoon ground cinnamon

-1/4 teaspoon ground nutmeg

-1/2 teaspoon salt

-1 cup fresh blueberries

-1 cup all-purpose flour

-1/2 cup yellow cornmeal

-1 teaspoon baking powder

-1/2 teaspoon baking soda

-1/2 cup buttermilk

-1/2 cup granulated sugar

-2 large eggs

-1 teaspoon pure vanilla extract

Image Credit: www.allrecipes.com

Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan.

Making a blueberry cornmeal upside-down cake is a delicious way to enjoy a classic dessert. To begin, preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with butter or cooking spray.

Place the cake pan on a baking sheet to prevent any spills from getting on the bottom of your oven. In a medium bowl, mix together the cornmeal, baking powder, and salt. In a separate bowl, whisk together the melted butter, sugar, and eggs until they are light and fluffy.

Gently fold the dry ingredients into the wet ingredients until everything is combined. Spread the batter into the cake pan and sprinkle the blueberries over the top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a plate. Serve warm or at room temperature. Enjoy!

2. In a medium bowl, mix together 1/2 cup (112 g) butter, 1/2 cup (100 g) brown sugar, and 1/4 teaspoon (1.25 ml) ground cinnamon. Spread the mixture evenly in the bottom of the prepared cake pan.

To make the Blueberry Cornmeal Upside-Down Cake, begin by preheating the oven to 350°F (177°C). Grease and flour a 9-inch (23 cm) round cake pan. In a medium bowl, mix together 1/2 cup (112 g) butter, 1/2 cup (100 g) brown sugar, and 1/4 teaspoon (1.25 ml) ground cinnamon.

Spread the mixture evenly in the bottom of the prepared cake pan. Arrange 1 cup (150 g) fresh or frozen blueberries over the butter mixture. In a separate bowl, whisk together 1 cup (125 g) all-purpose flour, 1/2 cup (50 g) cornmeal, 1 teaspoon (4.9 ml) baking powder, and 1/4 teaspoon (1.25 ml) salt.

In a third bowl, beat together 1/2 cup (112 g) butter and 1 cup (200 g) granulated sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition.

Add 1 teaspoon (4.9 ml) vanilla extract and 1/2 cup (120 ml) milk, and beat until combined. Gradually add the flour mixture to the butter mixture, beating until just combined.

Spread the batter over the blueberries in the cake pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes before inverting onto a plate. Serve warm or at room temperature.

3. Arrange 1 1/2 cups (180 g) fresh or frozen blueberries over the butter-sugar mixture.

To make a blueberry cornmeal upside-down cake, begin by preheating the oven to 350°F (177°C). Grease a 9-inch (23 cm) round cake pan with butter and line the bottom with parchment paper. In a small bowl, mix together 1/2 cup (100 g) of melted butter, 1/2 cup (100 g) of light brown sugar, and 1 teaspoon (5 ml) of pure vanilla extract.

Spread the mixture evenly over the parchment paper in the cake pan. Arrange 1 1/2 cups (180 g) of fresh or frozen blueberries over the butter-sugar mixture.

In a medium bowl, whisk together 1 cup (120 g) of all-purpose flour, 1/2 cup (50 g) of cornmeal, 1 teaspoon (4 g) of baking powder, and 1/4 teaspoon (1 g) of salt. In a separate bowl, whisk together 1/2 cup (115 g) of melted butter, 1/2 cup (100 g) of light brown sugar, and 1 large egg.

Slowly add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter over the blueberries and spread evenly. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a plate. Enjoy!

4. In a medium bowl, whisk together 1 cup (125 g) all-purpose flour, 1/2 cup (50 g) cornmeal, 1 teaspoon (5 ml) baking powder, and 1/4 teaspoon (1.25 ml) salt.

This Blueberry Cornmeal Upside-Down Cake is a delicious and unique dessert that is sure to be a hit. To make it, start by preheating the oven to 350°F (177°C). In a medium bowl, whisk together 1 cup (125 g) all-purpose flour, 1/2 cup (50 g) cornmeal, 1 teaspoon (5 ml) baking powder, and 1/4 teaspoon (1.25 ml) salt.

In a separate bowl, cream together 1/2 cup (113 g) butter and 1/2 cup (100 g) sugar until light and fluffy. Beat in 1 egg and 1 teaspoon (5 ml) vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Spread the batter into a greased 9-inch (23 cm) round cake pan. Arrange 1/2 cup (75 g) fresh blueberries over the batter. In a small bowl, mix together 1/4 cup (50 g) sugar and 1 tablespoon (15 ml) melted butter.

Sprinkle the mixture over the blueberries. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool before inverting onto a plate and serving. Enjoy!

5. In a separate bowl, beat together 1/2 cup (112 g) butter and 1 cup (200 g) white sugar until light and fluffy. Beat in 2 eggs, one at a time.

This Blueberry Cornmeal Upside-Down Cake is a delicious treat that is sure to please. To begin, in a separate bowl, beat together 1/2 cup (112 g) butter and 1 cup (200 g) white sugar until light and fluffy.

Then, beat in 2 eggs, one at a time. Once the eggs are incorporated, stir in 1 teaspoon (4.9 ml) vanilla extract. In a separate bowl, whisk together 1 cup (125 g) all-purpose flour, 1/2 cup (60 g) cornmeal, 1 teaspoon (4.9 ml) baking powder, and 1/2 teaspoon (2.5 ml) salt.

Gradually add this dry mixture to the wet ingredients, stirring until just combined. Spread the batter into a greased 9-inch (23 cm) cake pan. Arrange 1 cup (150 g) fresh or frozen blueberries on top of the batter.

Finally, sprinkle 1/4 cup (50 g) white sugar over the blueberries. Bake the cake at 350°F (177°C) for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before flipping it out of the pan and serving. Enjoy!

6. Gradually add the dry ingredients to the butter-sugar mixture, alternating with 1/2 cup (120 ml) of milk.

Baking a blueberry cornmeal upside-down cake is a simple and delicious way to enjoy a classic dessert. The first step is to preheat the oven to 350°F (180°C).

Next, melt butter in a 9-inch (23 cm) cake pan over medium heat. Once the butter is melted, sprinkle the brown sugar evenly over the butter and arrange the blueberries in a single layer over the sugar.

In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar until light and fluffy.

Gradually add the dry ingredients to the butter-sugar mixture, alternating with 1/2 cup (120 ml) of milk. Once all the ingredients are combined, pour the batter over the blueberries and bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool for 10 minutes before inverting it onto a plate. Enjoy your delicious blueberry cornmeal upside-down cake!

7. Pour the batter over the blueberries in the cake pan.

To make a blueberry cornmeal upside-down cake, start by preheating the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter and sprinkle the bottom with 1/3 cup of light brown sugar.

Place 1 1/2 cups of fresh blueberries on top of the sugar. In a medium bowl, whisk together 1/2 cup of cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. In a separate bowl, beat together 1/2 cup of butter, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.

Add 2 eggs, one at a time, beating until combined. Add the dry ingredients to the wet ingredients and mix until just combined.

Finally, pour the batter over the blueberries in the cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes before inverting onto a plate. Enjoy!

8. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Making a blueberry cornmeal upside-down cake is a delicious way to enjoy a classic dessert. To begin, preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch round cake pan with butter or cooking spray.

In a medium bowl, mix together 1/2 cup of cornmeal, 1/2 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

In a separate bowl, whisk together 1/2 cup of melted butter, 1/2 cup of sugar, 1 egg, and 1/2 teaspoon of vanilla extract. Add the dry ingredients to the wet ingredients and stir until combined. Spread the batter into the prepared cake pan.

In a small bowl, mix together 1/2 cup of brown sugar, 1/4 cup of melted butter, and 1/2 teaspoon of ground cinnamon. Sprinkle the mixture over the cake batter.

Place blueberries on top of the brown sugar mixture. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool for 10 minutes before inverting it onto a serving plate. Enjoy!

9. Let the cake cool in the pan for 10 minutes before inverting onto a plate. Serve warm or at room temperature.

Once the Blueberry Cornmeal Upside-Down Cake is finished baking, it is important to let it cool in the pan for 10 minutes before inverting onto a plate.

This will help the cake to retain its shape and texture. After the 10 minutes have passed, carefully place a plate over the top of the pan and invert the cake onto the plate.

If the cake does not come out of the pan easily, use a knife to loosen the edges and then invert the cake. Once the cake is on the plate, it can be served warm or at room temperature.

If desired, a scoop of ice cream or a dollop of whipped cream can be added for an extra special treat. Enjoy!

Nutrition Facts (per serving)

Nutrition Facts

Serving Size: 1/12 of cake

Calories: 200

Total Fat: 8g

Saturated Fat: 4g

Trans Fat: 0g

Cholesterol: 40mg

Sodium: 140mg

Total Carbohydrate: 30g

Dietary Fiber: 1g

Sugars: 13g

Protein: 3g

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Special Tips

    1. Make sure to use fresh blueberries for the best flavor.
    2. Use a light touch when stirring the cornmeal into the batter to prevent overmixing.
    3. Grease the pan well to ensure that the cake will come out easily when flipped.
    4. Let the cake cool completely before flipping it onto a serving plate.
    5. Serve the cake with a dollop of whipped cream or a scoop of ice cream.

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