The best delicious Upside-down Blueberry Corncake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Upside-down Blueberry Corncake recipe today!
Hello my friends, this Upside-down Blueberry Corncake recipe will not disappoint, I promise! Made with simple ingredients, our Upside-down Blueberry Corncake is amazingly delicious, and addictive, everyone will be asking for more Upside-down Blueberry Corncake.
What Makes This Upside-down Blueberry Corncake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Upside-down Blueberry Corncake.
Ready to make this Upside-down Blueberry Corncake Recipe? Let’s do it!
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1/2 c Unsalted butter or margarine
Softened
1 pt Blueberries — rinsed and
Patted dr
1/3 c Plus 3/4 c sugar
1/2 tb Cornstarch
2 lg Eggs
1 ts Vanilla
1 c Yellow cornmeal
2/3 c All-purpose flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2/3 c Milk
Heat oven to 350. Heat a heavy 10-inch-wide, 1 1/2-inch-deep
ovenproof skillet (cast iron is ideal) over medium heat. Add 2
tablespoons of the butter and stir until melted. Mix blueberries, 1/3
cup sugar and the cornstarch in a medium bowl. Add to skillet and
cook, stirring, 2 minutes or until bubbly. Remove pan from heat. Beat
remaining butter and sugar in a large bowl with an electric mixer
until blended. Add eggs and vanilla and beat until fluffy, about 2
minutes. In another bowl whisk the cornmeal, flour, baking powder,
cinnamon and salt until blended (mixture will be grainy) and scrape
over blueberry mixture in skillet; spread evenly. Bake 35 minutes or
until a wooden pick inserted in center comes out clean. Run a knife
around edge of pan, place serving plate on top of skillet. Holding
the skillet and plate together with pot holders, carefully invert hot
cake onto the plate. Let cake cool completely before serving.
Yields
1 Servings
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