Blackberry Upside Down Cake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 16, 2014
Fantastic! I used blackberries from our vines, and because I ran out of regular flour, I substituted 1/2 c of rice flour. Tender cake with a lovely sugary bottom crust, very buttery. Absolutely delicious, and now I have a #1 recipe for all these yummy blackberries. Thank you!
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Photo by Cornelia Van Aken

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Reviewed: Jul. 28, 2014
I did not care for this recipe.
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Reviewed: Jul. 11, 2014
Very sweet, and cake like cobbler topping. I used fresh picked blackberries, but found the seeds really gritty, so I suppose you could use blueberries. Anyway, I made the batter, which seemed too thick for cake, and poured it over the cooked berries. It was really thick and not easily spread within the 9 inch pan. Don't worry though, because the batter eventually covered the pan top and cooked to a cobbler consistency. I will use a 1/4 cup less brown and white sugar, otherwise everything else was fine!
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Cooking Level: Expert

Home Town: Airmont, New York, USA

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Photo by Shearone
Reviewed: Jul. 8, 2014
Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topping on top of the parchment paper. Because this is a rather thick cake batter, I scooped the batter onto the topping, gently spread with a spatula and baked for 40 minutes. I allowed the cake to cool and turned the cake plate upside down over the cake pan and then flipped it, removed the pan and slowly peeled the parchment paper. This cake sliced and served so well. A couple of our guests wanted vanilla ice cream with their serving, however, I preferred the cake just as it was. Thank you, PamelaP for sharing your delicious recipe. I will be making this again and again.
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