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.
Check out more of Linda’s wonderful Cake Recipes, and Cast-Iron Cooking Recipes.
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, room temperature
- 1/2 cup milk
- 1/4 cup butter, room temperature
- 1/4 teaspoon lemon zest, grated
- 1 teaspoon lemon juice, fresh-squeezed
- 1 teaspoon pure vanilla extract
- 1/4 cup butter
- 1/2 cup firmly-packed brown sugar
- 1 1/2 teaspoon lemon zest (yellow rind), grated
- 1/4 cup nuts of your choice, chopped
- 3 cups fresh blackberries
Preheat oven to 350 degrees F.
Prepare Blackberry Topping (see below); set aside.
In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter; beat 2 minutes. Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over blackberries in frying pan, spreading evenly.
Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
Cake is done when the internal temperature registers approximately 190 to 200 degrees F. on your cooking thermometer.
Remove from oven and cool 5 minutes on a wire rack.
Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
Makes 8 servings.
In a 10-inch cast iron frying pan or a 9x2-inch round cake pan over low heat, melt butter. Stir in brown sugar until blended. Remove from heat.
Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts; set aside.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Photo from Whole Food Market.
Categories:Berry & Fresh Fruit Cake Blackberries Cast-Iron Cooking Recipes Coffee Cake and Clafoutis Pacific Northwest
2 Responses to “Blackberry Upside-Down Cake Recipe”
I’m a little confused. Recipe is for an upside-down cake but the directions call for a blackberry topping and don’t reference putting the berries in the pan and the batter on top like a traditional upside-down cake.
Per the recipe: Pour over blackberries in frying pan, spreading evenly.