Blackberry Upside-Down Cake is so easy to make and so pretty to look at. This recipe will probably be your go-to dish when fresh local blackberries are available. Remember the Traditional Pineapple Upside-Down Cake which was so popular in the ’50s and ’60s? How about using fresh blackberries instead of pineapple?
It is easy-to-make recipe except for picking the blackberries. When I was a girl our mothers would send all of the neighbor kids out into the field with bowls to pick the ripe blackberries. They were so plump and sweet, it was hard to not eat them as fast as we picked. Eventually we would wander back home with blackberry stained hands and lips, and scratches all over our arms. There always seemed enough berries for this delicious Blackberry upside-down cake.
Use your cast-iron frying pan when making this delicious Blackberry Upside-Down Cake. The heavy pan keeps the butter from burning, and the handle makes it easy to flip the cake upside down when it is done.
Blackberry Upside-Down Cake Recipe:
Source: Photo from Whole Food Market.
Categories:Berry & Fresh Fruit Cakes Blackberries Cast-Iron Cooking Recipes Coffee Cake and Clafoutis Pacific Northwest