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This is it. The final batch of blueberries I picked this past spring.
I am always so glad that I pick so many and freeze themโฆit’s like pulling out a bag of hidden Spring from my freezer every time.
Last year we went to pick blueberries and I was pregnant with Ellie & Lyla.
When I was rinsing off my blueberries (I do not rinse them before freezing — I have heard it makes them freeze funky), I couldn’t help but get excited to take two 6 month old babies out to the blueberry farm this coming Spring!
I have made so many blueberry desserts…I think y’all might start wondering if I actually have stock in blueberries.
To be perfectly honest, I don’t like to eat blueberries plain. Like, at all.
I love every other kind of berry all by itself, but I only like blueberries in a dessert/muffin/pancake situation.
I love the combo in this dish of cornmeal and blueberries. It’s almost like a really sweet cornbread with blueberries.
And I really liked it best at breakfast timeโฆbut I wouldn’t go as far as to call it a breakfast/coffee cake.
Mostly because I’m pretty sure normal people don’t love cake for breakfast as much as I do. ๐
Blueberry Upside Down Cornmeal Cake
Ingredients
- 1 cup yellow cornmeal
- ยพ cup whole milk
- 4 tablespoons (1/2 stick) unsalted butter
- ยผ cup Dixie Crystals Dark Brown Sugar
- 3 cups blueberries, fresh or frozen
- 1 cups all-purpose flour
- ยพ cup Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons baking powder
- ยฝ teaspoon salt
- 3 large eggs
- ยฝ cup vegetable oil
- 2 teaspoons vanilla extract
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Instructions
- Preheat oven to 350ยฐF. Grease a 10-inch cake pan with butter; set aside. In a small bowl, whisk together cornmeal and milk; set aside.
- In a small sauce pan over medium-high heat, melt butter. Stir in brown sugar and cook until sugar has melted, about 3 minutes. Remove from heat and stir in blueberries. Pour mixture into prepared cake pan; set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Add the eggs, canola oil and vanilla extract, mixing well. Add the cornmeal mixture and mix until well combined.
- Pour batter over the blueberries and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 30 minutes before inverting onto a cake plate. Serve warm.
Nutrition
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Gorgeous! I just saved the recipe to try this weekend!
I love the idea for this cake! And the blueberries swirling in it are beautiful!
The cake looks delicious.
If it’s basically cornbread with blueberries then it’s definitely ok for breakfast in my book! ๐
That looks gorgeous. Love the corn and blueberry combination!
This will be a first for us, I have never used cornmeal in a cake. Looks great.
Oh, you know everyone secretly does love cake for breakfast, especially me! Like you said, it’s basically cornbread…with a little extra sweetness…whatever! I’m going to eat this for breakfast!
That looks wonderful! So buttery and delicious ๐