This recipe is a lot of firsts for me. This was my first time to make a cake in a cast iron skillet, my first cake "upside down", and my first time cooking a cornmeal cake. Can I say that it certainly will not be my last experience with all three!
Baking this cake in a cast iron skillet, you not only a flat saves washing, but creates a beautiful caramelized crust on the edges. A caramel sauce is made as easy, blueberries are thrown in, and cake batter poured on top. As it bakes, berries infiltrate the sides and some burst high, making it almost unbearable reversal of anticipation!
The end result is a very tender cake topped with caramel-y juicy berries. It is so good! You can serve with ice cream or lightly sweetened whipped cream, but I liked everything as is. (Translate- I was too impatient to try to worry about that!)
I blueberries galore in my fridge right now, but I bet it would also be nice with peaches or cherries!
PS Remember, my sweet tooth is back in force. ;)
- 1 cup milk
- 1 cup coarse ground cornmeal
- 1 unsalted butter stick
- ¾ light cup brown sugar
- 2 cups fresh blueberries
- 3 eggs
- 1 cup all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- ½ cup vegetable oil
- Preheat oven to 350 degrees F.
- Heat milk until bubbles in a dish or microwave proof measuring cup. Add cornmeal and mix to form a mixture slurry. Soak at room temperature for 30 minutes. Put aside.
- Melt butter in a cast iron skillet 10 inch medium heat. Once the butter has melted, add the brown sugar and stir until sugar is dissolved only about 5 minutes. Remove from heat and carefully add the blueberries using a spatula to create as even a layer as possible.
- In a small bowl, mix flour, baking powder and salt. Whisk together and set aside.
- In a large bowl, whisk the eggs. Add sugar to the eggs and whisk to blend. Add canola oil and whisk. Fold in the corn flour mixture and the milk to the egg mixture and mix until smooth. Gradually add the dry ingredients and mix until just combined. Pour the batter over the fruit in the pan and bake for 40 to 45 minutes or until out clean toothpick. Remove from oven and let cool for 30 minutes before carefully turn the cake on a plate. Serve hot or the room.