Upside-Down Berry Cornmeal Cake

By CorbettCook

Prep: 20 minutes
Bake: 40 minutes
Cool: 5 minutes
Stand: 5 minutes

Nutrition Facts
Calories 208, Total Fat (g) 7, Saturated Fat (g) 1, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 2, Cholesterol (mg) 43, Sodium (mg) 152, Carbohydrate (g) 35, Total Sugar (g) 13, Fiber (g) 2, Protein (g) 4, Vitamin A (DV%) 0, Vitamin C (DV%) 8, Calcium (DV%) 10, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries
• 1 1/3 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 Tbsp. finely snipped fresh basil
• 2 tsp. baking powder
• 1/4 tsp. salt
• 2 eggs, lightly beaten
• 1/2 cup sugar
• 2/3 cup milk
• 1/3 cup canola oil
• Fresh Basil and/or mint (optional)

Details

Servings 10
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.

2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, basil and mint.

For extra sweetness, whisk together 1/3 cup powdered sugar, 2 tsp. milk, and 1 tsp. lemon juice. Lightly brush on warm cake.