Blueberry Upside-Down Cake, baked in a cast-iron skillet, features a luscious, caramelized brown sugar and blueberry topping adorning an ultra-moist, rich, and decadent yellow cake with just the right amount of sweetness.
Melt the butter in a 10-inch well-seasoned cast-iron skillet over medium heat.
When the butter is melted, add the brown sugar and stir to combine. Continue stirring until the sugar dissolves completely, which should take two to three minutes.
Remove the skillet from the heat and add the blueberries, a few at a time, until the entire surface of the butter and sugar mixture is completely covered. Set aside.
Add the cake mix, lemonade, vegetable oil, cornmeal, and eggs to a large bowl and mix with an electric mixer for two minutes.
Carefully pour the cake mix over the blueberries, taking care not to dislodge them.
Place the skillet in the oven and bake for 35 minutes or until a wooden skewer inserted in the middle (not touching the berry mixture) comes out clean.
As soon as the cake comes out of the oven, run a butter knife around the rim of the skillet. Then place a serving plate or cake stand over the top of the skillet. Using potholders, hold the plate and the skillet together and carefully and quickly flip them upside down. Remove the pan.
There you have it, Blueberry Upside-Down Cake!
Although fresh is best, frozen blueberries can be used, but be sure to let them thaw and then drain before adding to the topping. Any excess liquid will make your upside-down berry cake more likely to stick.Upside Down Blueberry Cake is delicious all by itself, but a scoop of vanilla ice cream or a large dollop of whipped cream makes it even more decadent.I have never tried to freeze this dessert, so I'm not sure how that would work out. However, leftovers covered up will last up to five days in your refrigerator.This recipe works best when baked in a well-seasoned cast-iron skillet. However, you can also use a 10-inch cake pan.Make sure your berries are dry before adding them to the caramelized sugar. If not, pat them dry with a paper towel before adding them.As soon as the cake comes out of the oven, run a butter knife around the rim of the skillet and then remove it from the pan. The longer it sits, the more likely it is to stick.