Blueberry Updside Down Corn Cakes

This recipe was from another food blog I came across here at Blogger.  I love this lady's blog....so if you are a foodie blog lover you should check it out at http://www.messycook.blogspot.com/. She is also an official contestant in Project Food Blog...so you should totally go vote for her. :)


Okay, my review of her recipe....the cake was a dense cake, but not in a dry and heavy way.  It had a nice crumb and wasn't too overly sweet, which I appreciated.  It had a nice light flavor due to the lemon zest and the sweetness of the blueberries.

When I saw this recipe I was excited because it took me out of the pineapple box and pretty much just opened up the entire world of upside-down cakes for me....I can't wait to try out other fruits and flavor combinations!  Also, I did not have fresh blueberries so I used frozen unsweetened.....so just because the summer berry season is coming to an end....there is no excuses not to try this recipe out.  :)




How cute are these?






Mmmmm.....Blueberry Upside-Down Corn Cakes

INGREDIENTS

2T butter, melted

1/3 cup brown sugar

1 cup fresh or frozen blueberries

1/3 cup olive oil

1/2 cup honey

2 eggs

3/4 cup plain yogurt

1 tsp vanilla extract

Grated zest of one lemon

1 cup flour (I used whole wheat)

1/2 cup fine cornmeal

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

DIRECTIONS

Preheat oven to 350 degrees and lightly grease the cups of a 6-cup jumbo muffin tin.

In a small bowl, combine butter, brown sugar and blueberries.  Spread the mixture evenly amound each muffin tin.

In a large bowl, whish together olive oil, honey, eggs, yogurt, vanilla and lemon zest.

In a seperate bowl stir together the flour, cornmeal, baking powder, baking soda and salt. 

Gradually beat the dry mixture into the wet ingredients, stirring just to combine.

Pour approximately 1/4 cup of batter on top of the blueberries into each muffin cup.

Bake for approximately 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out with a moist crumb.

Place the pan on a wire rack to cool for approximately 15 minutes.  Once the cakes are cooled, run a knife along the edges of each cup to loosen, then very carefully invert onto baking pan. Spoon any berries left in the tins over the cakes.

Enjoy!