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A Delightful Blackberry Cornmeal Upside Down Cake

This Blackberry Cornmeal Upside Down Cake marries sweet seasonal blackberries with a moist, cornbread-like texture, making it an inviting centerpiece for any g…

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blackberries
  • 1/4 cup brown sugar

Instructions

  • Preheat the oven to 350°F (175°C).
  • Prepare a 9-inch round cake pan by greasing it with butter and sprinkling brown sugar evenly across the bottom.
  • Arrange the blackberries over the brown sugar in the pan.
  • In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  • In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  • Pour the batter over the blackberries and spread gently to even it out.
  • Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before inverting onto a serving plate.
  • Serve the cake warm or at room temperature, garnished with additional blackberries or whipped cream if desired.