blackberry upside down cake recipe

Written ByJenny Smyth Posted on
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The Best blackberry upside down cake recipe

I’ve always been a fan of traditional desserts that bring people together, and the blackberry upside-down cake is one of my favorites. This recipe has its roots in the United States, where it was popularized in the early 20th century. The cake’s unique flavor and texture come from the way the blackberries are arranged on top of the batter, creating a beautiful presentation that’s almost too pretty to eat.

But trust me, it’s worth trying to get your hands on some fresh blackberries and give this recipe a shot. As a busy mom, I appreciate how easy this recipe is to make. It requires minimal prep work and can be prepared in under an hour, making it perfect for weeknight dinners or special occasions.

My kids love helping me mix the batter and arrange the blackberries on top, making it a fun activity for the whole family. One of my favorite things about this recipe is how versatile it is. You can serve it as a dessert after dinner or as a snack during the day.

It’s also perfect for potlucks or family gatherings, where you can easily double or triple the recipe to feed a crowd. From a nutritional standpoint, this recipe is relatively healthy compared to other dessert options. Blackberries are high in antioxidants and fiber, making them a great choice for those looking to incorporate more fruits into their diet.

And while traditional recipes often call for refined sugar, this recipe uses honey as a natural sweetener alternative. Overall, I highly recommend giving this blackberry upside-down cake recipe a try. It’s sure to become a staple in your household just like it has in mine.

Blackberry Upside Down Cake

4.7 from 846 votes

A moist and delicious cake with a sweet blackberry topping. Perfect for summer desserts or a delightful breakfast.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake Batter

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk

For the Blackberry Topping

2 cups fresh blackberries
1/2 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
1 tbsp water

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9-inch round cake pan.
Set aside.
3In a medium bowl, combine the flour, baking powder, baking soda, and salt.
4Mix well and set aside.
5In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes.
6Add the eggs one at a time, mixing well after each addition.
7Stir in the vanilla extract.
8Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.
9Mix just until combined.
10In a separate bowl, combine the blackberries, sugar, and lemon juice.
11Mix well and set aside.
12In a small bowl, mix the cornstarch and water until smooth.
13Add this mixture to the blackberry mixture and stir well.
14Pour the blackberry mixture into the prepared cake pan.
15Pour the cake batter over the blackberry mixture in the cake pan.
16Spread the batter evenly to cover the blackberries.
17Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
18The top should be golden brown.
19Let the cake cool in the pan for 10 minutes.
20Then, run a knife around the edges of the pan to loosen the cake.
21Place a serving plate over the pan and carefully invert the cake onto the plate.
22Gently remove the pan.

🔧Equipment

9-inch round cake pan
Mixing bowl
Electric mixer
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 60g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 4g

📝Notes

Tips: Use ripe blackberries for the best flavor. You can also use frozen blackberries, but do not thaw them before using.

Watch Video Of How Blackberry Upside Down Cake Works

This blackberry upside-down cake recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need something delicious for dessert after dinner.

One of my favorite things about this recipe is how easily it reheats – just pop it in the oven at 350°F (175°C) for 10-15 minutes or until warm through.

You can also serve it chilled straight from the fridge if you prefer a cooler dessert option.

❓ Frequently Asked Questions About Blackberry Upside Down Cake

Q: What type of flour should I use for this recipe?

A: For this recipe, I recommend using all-purpose flour to ensure the cake turns out light and fluffy.

Q: Can I use frozen blackberries instead of fresh?

A: Yes, you can use frozen blackberries if you don’t have access to fresh ones. Just thaw them first and pat dry with paper towels before using.

Q: How do I ensure my cake doesn’t stick to the pan?

A: To prevent sticking, make sure your pan is well-greased with butter and dust with flour before adding the batter.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the batter ahead of time and store it in the fridge overnight before baking.

Q: What’s the best way to store leftover cake?

A: To keep your leftover cake fresh for longer, store it in an airtight container at room temperature for up to three days or freeze for up to two months.

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