Blueberry Cornmeal Upside Down Cake

Follow our step-by-step guide on how to make Blueberry Cornmeal Upside Down Cake.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   In a mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Set aside.

3. Step 3

   In a large bowl, cream together the softened butter and white sugar using an electric mixer until the mixture is smooth and fluffy.

4. Step 4

   Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.

5. Step 5

   Stir in the sour cream and vanilla extract until fully combined.

6. Step 6

   Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Set the batter aside.

7. Step 7

   Divide the butter evenly between two 9-inch cast iron pans and melt it over medium-low heat for about 1 minute.

8. Step 8

   Sprinkle half of the brown sugar into each pan and cook until the butter and sugar start to bubble, about 2 to 3 minutes.

9. Step 9

   Evenly distribute the blueberries between the two pans, then remove them from the heat.

10. Step 10

    Pour the cornmeal batter evenly into the prepared pans, placing each pan on a baking sheet to catch any drips.

11. Step 11

    Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

12. Step 12

    Allow the cakes to cool for about 15 minutes. Run a knife around the edges of each cake, then carefully invert them onto a cutting board to slice.