Blackberry Upside Down Cake Recipe - Allrecipes.com
Blackberry Upside Down Cake Recipe
  • READY IN hrs

Blackberry Upside Down Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr 30 mins

Directions

  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.
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Footnotes

  • 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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Reviews More Reviews

Jul 13, 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.

 
Jul 12, 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!

 

5 Ratings

Aug 13, 2014

I did not care for this recipe.

 
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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Nutrition

  • Calories
  • 351 kcal
  • 18%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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