Blueberry Cornmeal Upside-Down Cake

Name: Blueberry Cornmeal Upside-Down Cake
Total time: 95
Yield: 16
Ingredients: 3 cups all-purpose flour; 1 ½ cups cornmeal; 1 tablespoon baking powder; 1 teaspoon salt; 1 pound unsalted butter, softened; 3 cups white sugar; 8 eggs, at room temperature; 1 ½ cups sour cream; 1 tablespoon vanilla extract; ½ cup unsalted butter, divided; 1 cup brown sugar, divided; 6 cups fresh blueberries, divided

Recipe by Vista Verde Ranch from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

16 servings

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3 cups all-purpose flour
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1 ½ cups cornmeal
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1 tablespoon baking powder
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1 teaspoon salt
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1 pound unsalted butter, softened
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3 cups white sugar

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8 eggs, at room temperature
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1 ½ cups sour cream
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1 tablespoon vanilla extract
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½ cup unsalted butter, divided
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1 cup brown sugar, divided
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6 cups fresh blueberries, divided

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Mix all-purpose flour, cornmeal, baking powder, and salt together in a bowl.
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.
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.
Divide cornmeal batter between the pans; place each on a sheet pan.
Bake in the preheated oven until a toothpick inserted into the middle comes out clean, 45 to 50 minutes.
Let cool slightly, about 15 minutes. Run a knife around the outer edges of each cake and invert onto a cutting board for slicing.