Blueberry Cornmeal Upside-down Cake


This recipe is a lot of firsts for me. It was my first time making a cake in a cast iron skillet, my first “upside down” cake, AND my first ever time baking a cake with cornmeal. Can I just say this will definitely not be my last experience with all three!


Baking this cake in a cast iron skillet not only saves you a dish to wash, but creates such a lovely caramelized crust around the edges. A simple caramel-like sauce is made, the blueberries are tossed in, and the cake batter poured on top. As it bakes, the berries seep up the sides and a few burst out of the top, making the anticipation of flipping it almost unbearable!


The end result is an extremely tender cake topped with juicy caramel-y berries. It’s just so good! You could serve it with ice cream, or lightly sweetened whipped cream, but I liked it just as is. (Translate- I was too anxious to taste it to bother with any of that!)

I have blueberries galore in my fridge right now, but I bet this would also be lovely with peaches or cherries!

PS- It should be known that my sweet tooth is back full force. ;)

Blueberry Cornmeal Upside-down Cake

Blueberry Cornmeal Upside-down Cake

Yield: 1 10-inch cake
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes


  • 1 cup whole milk
  • 1 cup coarse ground cornmeal
  • 1 stick unsalted butter
  • 3/4 cup light brown sugar
  • 2 cups fresh blueberries
  • 3 eggs
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup vegetable oil


  1. Preheat oven to 350 degrees F.
  2. Heat the milk until bubbly in a microwave-proof dish or measuring cup. Add the cornmeal and stir together to form a thick paste-like mixture. Let soak at room temperature for 30 minutes. Set aside.
  3. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the just sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully add the blueberries, using a spatula to create as even a layer as possible.
  4. In a small bowl combine the flour, baking powder and salt. Whisk together and set aside.
  5. In a separate large bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Fold in the the cornmeal and milk mixture to the egg mixture and mix until smooth. Gradually add the dry ingredients and mix until just combined. Pour the batter over the berries in the skillet and bake for 40 to 45 minutes or until a toothpick comes out clean. Remove from oven and let cool for 30 minutes before carefully inverting the cake onto a platter. Serve warm or room temperature.


Recipe adapted from The Food Network

Nutrition Information:
Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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  1. This looks so yummy. I really need to get myself a cast iron pan! I’ve been procrastinating because I’m paralyzed by decision-making…What brand is yours??

  2. Baking with cornmeal. I love it! And my fiance and I just got our first cast-iron skillet . . . I think it needs breaking in with something this awesome! :)

    1. Hey Lady! Thanks so much for asking. I’m feeling so great these days! 2nd trimester seems to be a breeze so far :)

      1. Good! You’re @ a great time now.
        Start shopping!
        Have you been to Pearl River Mart in SOHO? They have cute things for babies!
        I celebrated my 40th bday when I was in my 2nd trimester. My hubby took me to Manhattan for a week.

  3. Wow this cake looks yummy with all of the blueberries on top. Very interesting that is cornmeal. I have my cornmeal sitting in my cabinet kitchen for a while so now I know what to do with it. Pinning to make in the near future :-)

  4. Lovely looking cake! Interesting texture with the cornmeal. Can’t wait to try!

  5. Oh wow, so much yum in this cake! I love baking with cornmeal, and it pairs perfectly with blueberries! Can’t wait to try this :)

  6. Mouth-watering….can’t wait to try this one. It reminds me of my Grandma’s desserts – rustic and homely, I can almost smell it coming out of the oven all warm and gooey!

  7. Dear Baker Chick. I was looking for a citrus-free corn and blueberry style coffee cake. I made this for brunch, and it came out absolutely perfectly. My guests asked me for the recipe. I used frozen berries and made it gluten-free by substituting the AP flour for 3/4 brown rice flour and 1/4 corn starch. This really is a fantastic recipe. Thank you so much for posting it!

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