Grilled Blueberry Upside-Down Corn Cake

Ingredients
1 stick (4-oz) unsalted butter
¾ cup brown sugar
1 ¼ cup SVO Blueberries
1 cup cornmeal
1 cup flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2/3 cup buttermilk
1 large egg

1.  In a 9-inch cast-iron skillet, melt 4 tablespoons each butter and brown sugar over medium heat, stirring occasionally, until dissolved, about 3 minutes. Stir in the cherries.

2. Preheat a grill to medium. In a medium bowl, whisk together the remaining ½ cup brown sugar, the cornmeal, flour, baking powder, baking soda and salt. Stir in the buttermilk and egg.

3. In a microwave, melt the remaining 4 tablespoons butter. Stir onto the batter until smooth. Spoon the batter on top of the blueberries and spread evenly. Place the skillet on the grill and cook, covered, until the cake is springy to the touch and golden, about 30 minutes. Let cool in the pan for about 10 minutes.

4. Run a knife around the edge of the pan and invert onto a platter. Let cool completely before cutting.