Upside Down Blueberry Cornmeal Cake Recipe
Vanilla sauce, vanilla ice cream
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Ingredients
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Cake Ingredients
Topping Ingredients
Vanilla Sauce Ingredients
Serving Ingredients
Method
Cake Directions
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- 5
- 6
Prepare Topping
In a small saucepan over medium heat, melt the 1 tablespoon of butter. Add brown sugar and fresh blueberries, stirring gently until the mixture is bubbly and the blueberries are softened, about 5 minutes.
- 7
Assemble the Cake
Pour the blueberry mixture into the prepared cake pan, then pour the cake batter over the top, smoothing it out evenly.
- 8
Bake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Cool and Serve
Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature with vanilla sauce and vanilla ice cream.
Vanilla Sauce Directions
- 10
Combine Ingredients
In a medium saucepan, combine the milk, heavy cream, granulated sugar, and vanilla extract.
- 11
Thicken Sauce
In a small bowl, mix the cornstarch with water to create a slurry. Heat the milk mixture over medium heat until simmering, then whisk in the cornstarch slurry. Continue to cook, whisking constantly, until the sauce thickens, about 2-3 minutes.
- 12
Cool and Serve
Remove from heat and let cool slightly before serving alongside the cake.
