Blackberry and Cornmeal Upside Down Cake

This recipe is the quintessential summertime dessert. It brings one of summer’s best fruits, blackberries, together with a cornmeal cake, almost reminiscent of cornbread, but softer and sweeter. It’s a casual dessert and easy to prepare, yet it is beautiful with a bit of a wow factor. It’s perfect with a scoop of ice cream after a family barbecue, or alongside a cup of coffee in the afternoon. (It even goes great with yogurt for breakfast. We won’t tell.)

The ingredients for this recipe were provided by Sprouts Farmers Market. Open in Smyrna for a little over a year, Sprouts offers natural and organic foods at reasonable prices. Their produce section steals the show with beautiful produce that’s also super affordable. When things are in season, prices can drop to as low as $1 a pound! You can find Sprouts at 4330 East-West Connector Smyrna, GA 30082.


• 1 stick plus 3 tbsp butter, softened
• 1 cup brown sugar
• ¼ cup sugar
• 12 oz blackberries, rinsed 
 and stems removed
• 1 cup cornmeal
• ¾ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp cardamom
• 1 tsp kosher salt
• 3 large eggs
• ½ tsp vanilla extract
• ½ cup cream


Preheat oven to 350 degrees. Over medium heat, melt three tablespoons of butter, swirling the pan to butter the sides. (You can also do this with a pastry brush.) Add in ¼ cup of sugar and combine with the butter, letting it bubble and slightly caramelize. Turn the heat down to low and add the blackberries, arranging in a single layer. Cook for about two minutes, letting the berries soften and the mixture bubble. Remove from heat and set aside.

In a large bowl, combine cornmeal, flour, baking powder, cardamom and salt.

In the bowl of a stand mixer, or using hand beaters, beat remaining butter and sugar until fluffy. Mix in eggs one at a time making sure they’re thoroughly combined, scraping down the side of the bowl if necessary. Mix in vanilla and cream.

In a couple batches, gently fold in cornmeal mixture. Drop spoonfuls of batter over the berries, gently spreading it over in an even layer.

Bake for 30-40 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool on a rack for about 10 minutes. Then, carefully run a knife around the side, place a dish or cutting board on the pan and flip over. (The pan may still be hot so use oven mitts if necessary). Serve with whipped cream (pictured here), ice cream or by itself. Enjoy!