Blueberry Cornmeal Upside-down Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 10-inch cake
  • 1 cup whole milk
  • 1 cup coarse ground cornmeal
  • 1 stick unsalted butter
  • ¾ cup light brown sugar
  • 2 cups fresh blueberries
  • 3 eggs
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar
  • ½ 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
Recipe by The Baker Chick at