TACKtech’s Cookbook
Upside-Down Berry Cornmeal Cake
Main > Dessert Recipes
Cake: 2 to 2 1/2 cups Fresh blueberries, raspberries, and 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 Optional mint and basil leaves Frosting: 1/3 cup powdered sugar 2 tsp. milk 1 tsp. lemon juice 1. Preheat oven to 350 F. Grease 8 inch round cake pan, line bottom with parchment paper then grease. Arrange 1 1/2 cups of berries on bottom of pan, set aside. 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 pan to loosen sides. Invert. Remove parchment. Top with remaining berries, basil and mint. 4. Whisk together frosting ingredients. Lightly brush on warm cake. Makes 10 servings Per serving: 9g fat, 227 cal

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Last Modified: 2025.08.17