1. Recipes

How to Make Blackberry Upside-Down Cake - A Step-by-Step Guide

Blackberry upside-down cake is a delicious and beautiful dessert that’s perfect for any occasion. The combination of sweet blackberries on top of a moist, tender cake creates a stunning presentation that will impress all of your guests. This cake is a wonderful way to showcase the fresh flavors of summer and is a great way to use up any excess blackberries you might have on hand.

Making a blackberry upside-down cake is surprisingly simple and straightforward. With just a few basic ingr...

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Ingredients

  • ¼ cup brown sugar
  • 2 tablespoons butter
  • 2 cups fresh blackberries
  • ¾ cup white sugar
  • 1 cup white sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 10
  • Yield: 1 9-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
  • Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.
  • Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
  • Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.
  • Pour batter over blackberry mixture in the 9-inch cake pan. Place cake on prepared baking sheet in case of spillage as it bakes.
  • Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

    • Nutrition

    351 cal.

    • Total Fat: 13g
    • Saturated Fat: 8g
    • Cholesterol: 68mg
    • Sodium: 314mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 2g
    • Total Sugars: 40g
    • Protein: 4g
    • Vitamin C: 6mg
    • Calcium: 85mg
    • Iron: 1mg
    • Potassium: 99mg

    Categories

    Dessert recipes
    Cake recipes
    Fruit recipes
    Baking recipes
    Blackberry recipes