Experience the rustic charm and delightful flavors of our Blueberry Cornmeal Upside-Down Cake, where traditional cornbread meets the sweet juiciness of fresh blueberries. This cake features a buttery, caramelized base of blueberries and brown sugar beneath a layer of soft, cornmeal-infused cake. With hints of cinnamon and a touch of lemon to enhance the blueberries’ natural brightness, this cake offers a perfect balance of textures and flavors that’s both comforting and gourmet.
Why You’ll Love This: If you enjoy the heartiness of cornbread and the sweetness of fruit desserts, this cake is for you. The cornmeal provides a unique, grainy texture that pairs beautifully with the soft, moist cake, while the blueberries offer bursts of tangy sweetness in every bite. The process of baking the blueberries at the bottom allows them to meld into a jam-like consistency that infuses the entire cake with its vibrant flavor.
Perfect Occasion: This upside-down cake is a fabulous addition to any brunch table, afternoon tea, or as a dessert for a family dinner. It’s particularly suited for late spring and summer when blueberries are at their peak. This cake also makes for a comforting treat during the colder months, bringing a hint of summer sweetness to a chilly day.
Decoration Tips: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement the warm blueberries and spices. Garnish with fresh mint leaves or a dusting of powdered sugar for an elegant touch. For a festive look, arrange extra blueberries around the cake on the serving platter.
Ingredients:
- 113g unsalted butter
- 100g brown sugar
- 2 cups fresh blueberries
- 180g all-purpose flour
- 1/2 cup cornmeal
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/2 tsp cinnamon
- 1/2 cup granulated sugar
- 1 tsp lemon juice
- 1/3 cup oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup Greek yogurt
- 1/2 cup whole milk
Method:
- Preheat the oven to 350°F (175°C).
- Melt the butter in a saucepan until it browns slightly. Pour into a 9-inch cake pan.
- Sprinkle brown sugar evenly over the melted butter, then layer the blueberries on top. Set aside.
- In a small bowl, mix together flour, baking powder, baking soda, cinnamon, and a pinch of salt.
- In another bowl, whisk the eggs, then add granulated sugar, oil, and vanilla, mixing well.
- Stir in cornmeal, milk, Greek yogurt, and lemon juice until evenly combined.
- Gradually fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
- Pour the batter over the blueberry layer in the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 30 minutes before inverting it onto a plate to reveal the blueberry layer on top.
Enjoy this Blueberry Cornmeal Upside-Down Cake, a beautiful blend of flavors and textures that promises to delight and satisfy with its homely charm and sweet sophistication!
