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Blackberry Upside-Down Cake
Blackberry Upside-Down Cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Easy and stunning blackberry upside-down cake showcasing fresh summer berries.
Ingredients:
  • 0.25 cup brown sugar
  • 2 tablespoons butter
  • 2 cups fresh blackberries
  • 0.75 cup white sugar
  • 1 cup white sugar
  • 0.5 cup butter, softened
  • 2 eggs
  • 1.5 cups all-purpose flour
  • 2 teaspoons baking powder
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and gracefully line a baking sheet with parchment paper.
  • In a saucepan over medium heat, melt brown sugar with 2 tablespoons of butter until combined. Add blackberries and cook until mixture bubbles, around 1 to 3 minutes. Then stir in 3/4 cup of white sugar, crush the berries slightly, and cook for another 5 minutes until hot and slightly broken down. Remove from heat and transfer to a 9-inch cake pan.
  • In a bowl, use an electric mixer to cream together 1 cup of white sugar and 1/2 cup of butter until light and fluffy, then mix in the eggs.
  • Combine flour, baking powder, and salt in a bowl. Gradually mix in flour and milk into the butter mixture, starting and finishing with the flour mixture. Add vanilla to batter.
  • Pour the batter over the blackberry mixture in the cake pan and place it on a baking sheet for easy cleanup while it bakes.
  • Bake the cake in the preheated oven for 35 to 40 minutes until cooked through. Allow the cake to cool in the pan for about 30 minutes until warm, but not completely cooled. Run a knife along the inside edge of the pan to separate the cake, place a plate over the pan, and gently flip it to release the cake.

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