To make the cake. Serve warm or at room temperature.

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Lift the pan from the cake.

Blueberry cornmeal cake. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the blueberries are on top. Whisk together the remaining ingredients except the blueberries then stir them into the dry mixture until just combined. Spray 10-inch-diameter springform pan with 2 34-inch-high sides with nonstick spray.

In a large bowl whisk together flour cornmeal baking powder salt and 1 cup plus 2 tablespoons sugar. Stir together flour cornmeal baking powder baking soda and sea salt. This blueberry cornmeal upside-down cake is a perfect treat for those summery days when you have just a bit of a sweet tooth--or spring fall or winter.

Lightly grease eight 5- to 6-ounce porcelain ramekins or bakers. Add to butter mixture alternately with buttermilk beginning and ending with flour mixture. Combine the dry ingredients in a large bowl.

1 cup fresh blueberries Position a rack in the middle of your oven and preheat to 350F. In another bowl whisk together buttermilk eggs. Whisk together the eggs vegetable oil vanilla and honey in a bowl and set aside.

Grease and flour a 9-inch springform pan. Whisk oil eggs vanilla. Pour the batter into the skillet or pan and spread out evenly.

Preheat oven to 325F. Preheat the oven to 350F. Line and grease a 10-inch round cake pan.

Add the rest of the ingredients to the sugar butter cornmeal almond flour baking powder eggs and vanilla except the blueberries. Sharing a seriously fun love for food. Basically a perfect treat for whenever.

Combine the dry ingredients flour cornmeal salt baking powder baking soda sugar and lemon zest in a large bowl Combine the wet ingredients sour cream eggs vanilla and butter in a medium size bowl Pour the wet ingredients into the dry ingredients and combine until incorporated. Using a beater mix until the batter is smooth. Peel away the parchment.

Using a dry dishtowel to protect your hands lay a rack on top of the cake pan and holding onto both rack and pan and invert the cake. In a stand mixer fitted with the paddle attachment cream the. Preheat oven to 325F.

Cornmeal flour cornmeal baking powder baking soda and lemon zest together in a bowl and set aside. Preheat oven to 375 degrees. Whisk flour and next 3 ingredients in medium bowl.

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