Blueberry Cornmeal Upside-Down Cake
Description
This blueberry cornmeal upside-down cake features a sweet, buttery cake with sour cream, and a fresh blueberry topping that is baked to perfection in a cast iron pan.
Ingredients
•
3 cups all-purpose flour
•
1 1/2 cups cornmeal
•
1 tablespoon baking powder
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1 teaspoon salt
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1 pound unsalted butter, softened
•
3 cups white sugar
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8 eggs, at room temperature
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1 1/2 cups sour cream
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1 tablespoon vanilla extract
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1/2 cup unsalted butter, divided
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1 cup brown sugar, divided
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6 cups fresh blueberries, divided
Directions
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.