These shortcakes highlight the strawberries natural flavour. We mascerate the berries, creating an easy, natural sauce.
Blueberry Upside-Down Cake
3 cups fresh wild blueberries
½ cup lightly packed brown sugar
¼ cup unsalted butter
1 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
¾ cup yogurt
¾ cup yellow cornmeal
1 tbsp baking powder
2 tsp vanilla extract
1 tsp salt
Using a 10-inch cast iron skillet, melt butter over medium heat. Add brown sugar and cook, stirring constantly, until brown sugar is completely melted (about 8 minutes). Remove from heat and distribute blueberries over butter-sugar glaze and set aside.
In large bowl, sift together flour, cornmeal, baking powder and salt; set aside. Using an electric mixer fitted with the paddle atttachent, cream together butter and sugar until very light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and mix until smooth. On a low speed, add the flour mixture. Fold in yogurt. Spread batter evenly over blueberries in the skillet.
Bake in 350°F oven for about 50 minutes, until toothpick inserted in the centre of the cake comes out clean. Cool for 15 minutes, then run a knife around inside edge of skillet. Invert a large plate over skillet and, using oven mitts, turn skillet upside down to flip cake over onto plate.
Note: If cake cools down too much it may not release from pan. If this happens heat cake for 2-3 minutes on stovetop before attempting to release it again.