Blueberry Cornmeal Upside-Down Cake

Ingredients and Weight:

• 1 cup (120g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups (300g) fresh blueberries, rinsed and drained

Preparation Time:

20 minutes

Cooking Time:

45-50 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla extract.
3. In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Spread the batter into the prepared pan. Sprinkle the blueberries evenly over the batter.
5. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool for a few minutes before inverting onto a serving plate.

Nutritional Information:

Per serving (1/8 of cake):

• Calories: 350
• Fat: 16g
• Cholesterol: 65mg
• Sodium: 210mg
• Carbohydrates: 55g
• Protein: 3g

Dish Characteristics:

• Moist and tender cake with a slightly crispy top
• Sweet and slightly tangy flavor from the blueberries
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This cake is absolutely delicious! The combination of blueberries and cornmeal is so unique and flavorful."
• "I love how easy this cake is to make. I'm not a very experienced baker, but I was able to make this cake with no problems."
• "This cake is a perfect balance of sweetness and tartness. I highly recommend it!"

Special Precautions and Tips:

• For a more pronounced blueberry flavor, use fresh blueberries instead of frozen ones.
• If you don't have cornmeal, you can substitute with another type of whole grain flour, such as oat flour or almond flour.
• Let the cake cool for at least 10 minutes before inverting it onto a serving plate to prevent it from breaking apart.