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Blackberry Upside Down Cake

Blackberry Upside Down Cake


"Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!"
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1 h 30 m servings 351 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour batter over blackberry mixture in the 9-inch cake pan.
  6. 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.


  • Cook's Note:
  • Instead of heating the brown sugar, butter, and blackberries together in a saucepan, I heat them directly in the cake pan on the stove.

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Read all reviews 27
  1. 34 Ratings

Most helpful positive review

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 topp...

Most helpful critical review

I did not care for this recipe.

Most helpful
Most positive
Least positive

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 topp...

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 to...

I suspect that the size of the eggs used in this recipe affected the density of the batter for some folks. Per the baking advice of Ina Gartem - aka "The Barefoot Contessa" - I always use extra ...

I had some super sour blackberries in the fridge and decided to try this recipe out. Initially it was for home, but had a last minute dinner to go to so decided to take it along. Safe to say it ...

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 ...

I did not care for this recipe.

This cake is superb! Everyone goes crazy over disappears quickly. Moist and delicious! I did substitute sour cream for the milk (just because I had some in the refrigerator). Wow! ...

It was sooo good. Blackberry mixture is sweet, the cale not so much. A delicious balance. Used a bundt pan. Very pretty when you flip it. The blackberry mixture would be fantastic on pancak...

I followed the recipe but made mine in a bundt pan. Turned out beautiful and tasted awesome. It was a huge hit. Im making it again this weekend for my parents

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