Blackberry Upside-Down Cake

This blackberry cake is an easy and beautiful dessert to make with fresh summer blackberries. It's looks great when turned upside-down.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 351 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 2 teaspoons baking powder
• 2 tablespoons butter
• 2 cups fresh blackberries
• 1.5 cups all-purpose flour
• 0.25 cup milk
• 0.5 teaspoon salt
• 0.5 cup butter, softened
• 0.75 cup white sugar
• 0.25 cup brown sugar

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.

Step 4

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, about 1 to 3 minutes. Stir 3/4 cup white sugar into blackberries, crushing them slightly with a fork, and continue cooking until blackberries are hot and slightly broken-down, about 5 minutes more. Remove from heat and pour into a 9-inch cake pan.

Step 5

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 cake batter.

Step 6

Pour cake batter over blackberry mixture in the 9-inch cake pan. Place cake on prepared baking sheet in case of spillage as it bakes.