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Blueberry Cornmeal Upside-Down Cake

4

0 min

Blueberry Cornmeal Upside-Down Cake

Blueberry Cornmeal Upside-Down Cake Photo 1

Time

0 min

Serving

16 persons

Calories

696

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring, fall, or winter! Basically a perfect treat for whenever. Top with vanilla whipped cream.

Ingredients

  • all-purpose flour: 3 cups
  • ½ cups cornmeal: 1 piece
  • baking powder: 1 Tbsp
  • salt: 1 tsp
  • unsalted butter: 1 pound (softened)
  • white sugar: 3 cups
  • eggs, at room temperature: 8 piece
  • ½ cups sour cream: 1 piece
  • vanilla extract: 1 Tbsp
  • unsalted butter: 0.5 cup (divided)
  • brown sugar: 1 cup (divided)
  • blueberries: 6 cups (divided, fresh)

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Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C).
    Blueberry Cornmeal Upside-Down Cake Photo 2
  2. Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
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  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.
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  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.
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  5. Divide cornmeal batter between the pans; place each on a sheet pan.
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  6. Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
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  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.
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