Blueberry Upside Down Cornmeal Cake

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 them…it’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 time…but 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. ;-)

5 from 1 vote

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Yield: 8 servings

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Blueberry Upside Down Cornmeal Cake

A delicious cornmeal cake with bright bursts of sweet blueberries. It’s perfect served warm with a scoop of vanilla ice cream!

Prep Time20 minutes minutes

Cook Time50 minutes minutes

Total Time1 hour hour 10 minutes minutes

Ingredients

• 1 cup yellow cornmeal
• ¾ cup whole milk
• 4 tablespoons (1/2 stick) unsalted butter
• ¼ cup Dixie Crystals Dark Brown Sugar
• 3 cups blueberries, fresh or frozen
• 1 cups all-purpose flour
• ¾ cup Dixie Crystals Extra Fine Granulated Sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 large eggs
• ½ cup vegetable oil
• 2 teaspoons vanilla extract

Instructions 

• Preheat oven to 350°F. 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

Serving: 1 slice, Calories: 477kcal, Carbohydrates: 61g, Protein: 7g, Fat: 23g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 80mg, Sodium: 288mg, Potassium: 194mg, Fiber: 4g, Sugar: 33g, Vitamin A: 341IU, Vitamin C: 5mg, Calcium: 111mg, Iron: 2mg

© Jessica

Cuisine: American

Category: Desserts

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