blackberry upside-down cake
Craving something sweet to make the most of those fresh summer blackberries? This blackberry upside-down cake is a simple and satisfying way to celebrate the season’s first berries. With their deep, jammy flavor and vibrant color, blackberries caramelize into a beautiful, sticky topping as the cake bakes. It’s an easy way to turn fresh fruit into something festive, without much time or effort in the kitchen.
The base is a buttery, tender cake that soaks up the juices from the berries, creating a rich and slightly tangy contrast to the sweet crumb. You don’t need frosting or glaze. Just a quick flip after baking reveals a jewel-toned top that looks as impressive as it tastes. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, it’s a classic dessert that fits perfectly on any summer table.
Blackberries aren’t just delicious. They’re also packed with antioxidants, vitamin C, and fiber. Eating seasonally means you get fruit at its peak flavor and nutrition, and using them in a recipe like this lets you enjoy every bite while they’re still fresh. Whether you're making it for guests or just for a weeknight treat, this cake is a lovely way to enjoy the best of summer’s produce.
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blackberry upside-down cake
prep time: 15 min
cook time: 45 min
10 servings
Ingredients for topping
1/4 cup brown sugar
2 tbsp butter
2 cups blackberries
3/4 cups white sugar
Ingredients for cake
½ cup butter, softened
2 large eggs
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup milk
1 teaspoon vanilla extract
Preparation
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment
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.
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.
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.
Pour batter over blackberry mixture in the 9-inch cake pan. Place cake on prepared baking sheet in case of spillage as it bakes.
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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