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Blackberry Cornmeal Upside Down Cake

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Blackberry Cornmeal Upside Down Cake is a rustic dessert that combines the tender texture of cornmeal cake with juicy caramelized blackberries. The berries bake beneath the batter and become a vibrant topping when inverted, creating a lightly sweet cake with a balance of tart fruit and soft crumb.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 tablespoons turbinado sugar or granulated sugar
  • 2 1/2 to 3 cups fresh blackberries (about 12 ounces)
  • 1/2 cup granulated sugar plus 1 tablespoon
  • 1 cup all-purpose flour, plus extra for dusting the pan
  • 1 cup cornmeal (medium or fine grain)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • Vanilla whipped cream or powdered sugar for serving (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8–9 inch springform pan with butter, line the bottom with parchment paper, butter the parchment, and lightly dust the pan with flour.
  2. Sprinkle the turbinado sugar evenly across the bottom of the pan.
  3. Arrange the blackberries in a single layer over the sugar to form the topping.
  4. In a medium bowl, whisk together the all-purpose flour, cornmeal, baking soda, and salt.
  5. In a large bowl, beat the butter with the 1/2 cup plus 1 tablespoon granulated sugar for 4–5 minutes until light and fluffy.
  6. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  7. Add the flour mixture and buttermilk to the batter in alternating batches, beginning and ending with the flour mixture. Mix just until combined.
  8. Pour the batter gently over the blackberries and smooth the top without disturbing the fruit.
  9. Bake for about 40 minutes, or until a toothpick inserted into the cake portion comes out clean.
  10. Allow the cake to cool for 15–20 minutes, then run a knife around the edges.
  11. Release the springform ring and invert the cake onto a serving plate.
  12. Carefully peel away the parchment paper to reveal the blackberry topping.
  13. Serve warm or at room temperature with whipped cream or powdered sugar if desired.

Notes

  • Frozen blackberries can be used; add them directly from frozen without thawing.
  • Medium or fine cornmeal provides the best texture for this cake.
  • Avoid overmixing the batter to keep the crumb tender.
  • Add lemon or orange zest for extra brightness.
  • Allow the cake to cool slightly before inverting to help the topping set.

Nutrition

Find it online: https://savorymomskitchen.com/blackberry-cornmeal-upside-down-cake/