Blueberry Cornmeal Upside-Down Cake

Ingredients

• 3 cups all-purpose flour
• 1.5 cups cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 pound unsalted butter , softened
• 3 cups white sugar
• 8 eggs , at room temperature
• 1.5 cups sour cream
• 1 tablespoon vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.

3. 3

   Cream together butter and sugar with an electric mixer until smooth. Beat in eggs one at a time, scraping down the bowl after each addition. Add sour cream and vanilla; combine until smooth. Add flour mixture and mix until incorporated. Set aside.

4. 4

   Divide butter between two 9-inch cast iron pans; melt over medium-low heat, about 1 minute. Add 1/2 of the brown sugar to each pan; cook until butter and sugar begin to bubble, 2 to 3 minutes. Divide blueberries between the two pans and remove from stove top.

5. 5

   Divide cornmeal batter between the pans; place each on a sheet pan.

6. 6

   Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.

7. 7

   Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.