Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Unsalted butter or margarine
Softened
1 pt Blueberries -- rinsed and
Patted dr
1/3 c Plus 3/4 c sugar
1/2 tb Cornstarch
2 lg Eggs
1 ts Vanilla
1 c Yellow cornmeal
2/3 c All-purpose flour
2 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt
2/3 c Milk

Heat oven to 350. Heat a heavy 10-inch-wide, 1 1/2-inch-deep
ovenproof skillet (cast iron is ideal) over medium heat. Add 2
tablespoons of the butter and stir until melted. Mix blueberries, 1/3
cup sugar and the cornstarch in a medium bowl. Add to skillet and
cook, stirring, 2 minutes or until bubbly. Remove pan from heat. Beat
remaining butter and sugar in a large bowl with an electric mixer
until blended. Add eggs and vanilla and beat until fluffy, about 2
minutes. In another bowl whisk the cornmeal, flour, baking powder,
cinnamon and salt until blended (mixture will be grainy) and scrape
over blueberry mixture in skillet; spread evenly. Bake 35 minutes or
until a wooden pick inserted in center comes out clean. Run a knife
around edge of pan, place serving plate on top of skillet. Holding
the skillet and plate together with pot holders, carefully invert hot
cake onto the plate. Let cake cool completely before serving.

Recipe By : Woman's Day

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