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Corncake, Upside-down Blueberry

Source of Recipe

Womans Day


Recipe Introduction

Serves 8-10.

List of Ingredients

1 stick (1⁄2 cup) unsalted butter or margarine, softened
1 pint (2 cups) blueberries, picked over, rinsed and patted dry
1⁄3 cup plus 3⁄4 cup sugar
1⁄2 tablespoon cornstarch
2 large eggs
1 teaspoon vanilla extract
1 cup yellow cornmeal
2⁄3 cup all-purpose flour
2 teaspoons baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
2⁄3 cup milk






Recipe

Heat oven to 350°F. Heat a heavy 10-inch-wide, 1 1⁄2-inch-deep ovenproof skillet (cast iron is ideal) over medium heat. Add 2 tablespoons of the butter and stir until melted
Mix blueberries, 1⁄3 cup sugar and the cornstarch in a medium bowl. Add to skillet and cook, stirring, 3 minutes or until bubbly. Remove pan from heat
Beat remaining butter and sugar in a large bowl with an electric mixer until blended. Add eggs and vanilla and beat until fluffy, about 2 minutes. In another bowl whisk the cornmeal, flour, baking powder, cinnamon and salt until blended. Beat into butter mixture in 2 additions alternately with the milk until blended (mixture will be grainy) and scrape over blueberry mixture in skillet; spread evenly.
Bake 35 minutes. Invert onto platter. Cool completely before serving.