Looking for a deliciously different coffee cake recipe? Our blueberry-topped breakfast cake makes a scrumptious summer treat. Made with fresh blueberries, flour, cornmeal, cinnamon and sugar, this quick and easy recipe is bursting with fresh flavor. Served warm from the oven, our blueberry upside-down breakfast cake is a great way to wake up your family to something good!
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- Preheat oven to 400°F. In medium bowl, whisk together flour, cornmeal, ¼ cup of sugar, baking powder, baking soda, cinnamon, salt and allspice. In another bowl, whisk together buttermilk, egg and 4 tablespoons melted butter.
- Pour remaining 2 tablespoons butter into 9-inch cake pan, tilting to coat. Sprinkle remaining ¼ cup sugar over butter, and top with blueberries in single layer.
- Make well in center of dry ingredients and pour in buttermilk mixture. Mix until just combined. Spoon batter over berries, smoothing top.
- Bake 30 minutes or until cake tester comes out clean. Let cool in pan 5 minutes. Invert onto serving platter. Serve warm, cut into wedges.