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Trang chủ » Blueberry Polenta Upside Down Cake

Blueberry Polenta Upside Down Cake

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There’s something irresistible about the sweet-tart burst of blueberries paired with a moist, golden cake.

This blueberry polenta upside down cake combines a juicy berry topping with a tender crumb enriched by cornmeal, making it both rustic and elegant.

Perfect for brunch, dessert, or a cozy afternoon treat.

Why You’ll Love This Recipe

This cake has a stunning blueberry topping that looks impressive but is easy to create.

Polenta (cornmeal) adds a delicate crunch and a unique rustic texture.

It stays moist thanks to sour cream (or Greek yogurt), balancing the sweetness.

It’s versatile enough to enjoy plain, or dressed up with whipped cream or ice cream.

What You’ll Need (Ingredient Highlights)

Blueberries are the star, bringing natural sweetness and tartness.

Cornmeal (polenta) gives the cake a slight crunch and golden hue.

Brown sugar and lemon zest brighten the fruit layer with caramel and citrus notes.

Sour cream (or Greek yogurt) keeps the cake moist and soft.

Optional almond extract enhances the flavor with a subtle nutty aroma.

Pro Tips Before You Start

Use parchment paper in the pan to guarantee an easy flip.

If using frozen blueberries, don’t thaw them first to prevent excess liquid.

Let the cake cool at least 10 minutes before flipping to avoid breaking.

Taste improves as the cake rests, so it’s even better the next day.

How to Make Blueberry Polenta Upside Down Cake

Step 1 – Prepare the pan

Preheat oven to 350°F (175°C). Grease a 9-inch round pan and line with parchment.

Step 2 – Make the blueberry layer

Toss blueberries with sugars, cornstarch, lemon zest, and melted butter.

Spread evenly in the pan.

Step 3 – Mix the dry ingredients

Whisk flour, baking powder, baking soda, salt, and cornmeal together.

Step 4 – Cream butter and sugar

Beat softened butter with granulated sugar until fluffy.

Add eggs one at a time, then vanilla and almond extract if using.

Step 5 – Add wet ingredients

Mix in sour cream and milk until smooth (the batter may look curdled, which is fine).

Step 6 – Combine batter

Fold the dry mixture into the wet until just combined. Don’t overmix.

Step 7 – Layer and bake

Spread the batter over the blueberries.

Bake 35–40 minutes until golden and a toothpick comes out clean.

Step 8 – Flip and cool

Cool for 10–15 minutes. Run a knife around the edge, then invert onto a plate.

Peel away parchment and cool before slicing.

What to Serve Them With

Pair with vanilla ice cream for a classic dessert.

Serve with lightly sweetened whipped cream.

Enjoy plain with coffee or tea for a simple treat.

Variations / Substitutions

Replace blueberries with mixed berries or cherries.

Swap almond extract for lemon extract to enhance citrus flavors.

Use buttermilk instead of milk for extra tenderness.

Storage & Leftovers

Store at room temperature for up to 2 days, covered.

Refrigerate up to 5 days for longer freshness.

Freeze individual slices for up to 2 months; thaw before serving.

FAQs

Can I use frozen blueberries?
Yes, use them straight from the freezer without thawing.

Do I need parchment paper?
It helps the cake release easily and ensures clean flipping.

Can I make this cake ahead of time?
Yes, bake and store in the fridge; bring to room temperature before serving.

What if I don’t have sour cream?
Greek yogurt works perfectly as a substitute.

Can I use other fruits?
Absolutely, cherries, raspberries, or peaches are great alternatives.

How do I know it’s done baking?
The top will be golden and a toothpick should come out clean.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

How long should it cool before flipping?
Let it rest 10–15 minutes to set the blueberry layer.

Does it taste better warm or cold?
Both! Warm for comfort, chilled for a firmer texture.

Can I add nuts?
Yes, chopped almonds or pecans can be folded into the batter.

Final Thoughts

This blueberry polenta upside down cake is rustic yet refined, with juicy berries and a tender crumb.

It’s simple to make but feels special enough for gatherings, and it keeps well for days.

A true gem of a cake that you’ll want to bake again and again.

Baking Love Blueberry Dessert Blueberry Polenta Cake Blueberry Polenta Upside Down Cake Dessert Recipes Homemade Desserts Pinterest Food Sweet Treats Upside Down Cake
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