This might not be the prettiest cake I ever made but it’s definitely one of the most delicious ones ;) I love this Blueberry Polenta Upside Down Cake! It’s so good! Great texture, not too sweet and great flavors. Another good thing: the ingredients I used are more suitable for my new diet. Means I can eat this one here as well. Not too much but at least a piece. Yay! ;))
I used polenta already in several other bakes – which were always pretty amazing. This polenta gugelhupf with lemon and orange blossom water or this polenta cake with mascarpone cream and fresh figs are both really delicious. The polenta gives the bakes a great texture and keeps everything moist and the texture stays nice for quite some time. On top polenta is also good when it comes to your blood sugar level. Well… not really super good but better than regular white flour ;P Since I have to keep an eye on my blood sugar level, every tiny bit counts.
Well… not everyone has to worry about sugar and carbs, so if you are not interested in that, forget everything I just said and just focus on the delicious flavors and a great texture. That is very important too ;))
Can’t mention it often enough. So good! Especially with blueberries. BUT: In case you are not a huge fan of these blue little fellas, you can substitute them with basically every other fruit or berries. Apples are fine, cherries, pears, pineapple… I made upside-down cakes like this one here quite often already with many different „toppings“ and was never disappointed so far. Ok – sometimes some pieces of fruits/berries do not want to come off of the bottom easily… like some of the blueberries here – but if you grease the baking tin well, the number of sticky fruits/berries should be minimal.
I used a mixture of frozen wild blueberries and fresh „cultivated“ blueberries (those are the big ones). Maybe that’s the reason why the top looks so wild. Next time I might use only fresh or only frozen blueberries… I will keep you posted about the result ;)
Have a nice day folks!
INGREDIENTS / ZUTATEN
1 cup (200g) cane sugar
2 large eggs
zest of 1 organic orange
2/3 cup (160ml) passionfruit juice
2/3 cup (160ml) sunflower oil
1 1/4 cups (160g) all-purpose flour
1/2 cup (80g) polenta
2 tsp. baking powder
1/2 tsp. salt
200g Rohrzucker
2 Eier (L)
Abrieb von 1 Bio-Orange
160ml Maracuja Nektar
160ml Sonnenblumenöl
160g Mehl (Type 550)
80g Polenta
2 TL Backpulver
1/2 TL Salz
DIRECTIONS / ZUBEREITUNG
2. In a large bowl mix the cane sugar with the eggs, and orange zest until light and fluffy. Add the passionfruit juice and oil and mix until well combined. In a second bowl mix the flour, polenta, baking powder, and salt. Add to the large bowl and mix until just combined. Pour over the blueberries and shake several times so big air bubbles can come out. Bake for 45-55 Minutes or until a skewer inserted into the center comes out clean. The cake should have a nice golden color on top. Take out of the oven and let cool down in the tin for 5 minutes. Loosen the cake from the sides, place a serving plate on top and turn upside down. Carefully remove the tin and baking parchment sticking to the blueberries and let cool down completely.
2. In einer großen Schüssel den Zucker mit den Eiern und der Orangenschale hell und luftig aufschlagen. Maracuja Nektar und Öl dazugeben und unterrühren. Das Mehl in einer zweiten Schüssel mit der Polenta, Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben und alles nur kurz verrühren. Den Teig auf den Blaubeeren verteilen, die Form ein paar Mal rütteln, damit große Luftblasen aufsteigen können und dann für 45-55 Minuten goldbraun backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn er sauber rauskommt. Den fertiggebackenen Kuchen aus dem Ofen nehmen und etwa 5 Minuten in der Form abkühlen lassen. Den Kuchen von den Rändern lösen, eine Servierplatte/Teller auflegen und beides zusammen umdrehen. Die Form vorsichtig entfernen und das Backpapier ebenfalls vorsichtig von den Blaubeeren lösen. Vor dem Servieren komplett abkühlen lassen.
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Blueberry Polenta Upside Down Cake
- Prep Time: 10m
- Cook Time: 45m
- Total Time: 1h
- Yield: 10
- Category: Cakes
- Cuisine: American
Description
Delicious upside down cake with polenta and sweet blueberries. Super easy to prepare and done in no time…
Ingredients
Instructions
Notes
Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
I am wondering if this would work in a cast iron pan? Maybe lower the temperature? Any thoughts? (I don’t have a spring pan)
Should work. But I would add a piece of baking parchment into the pan since the blueberries tend to stick a lot ;)
I have a similar upside-down recipe made in a cast iron pan here: https://baketotheroots.de/peach-blackberry-upside-down-cake/
Cheers,
Marc