Upside-Down Berry Cornmeal Cake

This recipe is simple, easy, and versatile it can be part of a brunch or with the added Glaze it can make a delicious not to sweet dessert. This recipe is a favorite of mine to use with fresh berries and herbs.
Upside-Down Berry Cornmeal Cake 
Upside-Down Berry Cornmeal Cake
* 2 to 2 1/2 cups fresh blueberries, raspberries, and/or blackberries
* 1 1/3 cups all-purpose flour
* 1/2 cup yellow cornmeal
* 1 Tbsp. finely snipped fresh basil
* 2 tsp. baking powder
* 1/4 tsp. salt
* 2 eggs, lightly beaten
* 1/2 cup sugar
* 2/3 cup milk
* 1/3 cup canola oil
* Fresh Basil and/or mint (optional)


1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.

2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, basil and mint. Makes 10 servings


    • 1 1/2 cups  confectioners’ sugar, sifted to remove any lumps
    • 3 to 4 tablespoons milk or water
    • 2 teaspoons vanilla extract

Place the sugar in a medium bowl and slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.
Sprinkle the remaining berries, basil and mint to make a tasty not to sweet dessert. [basic cake recipe]