Blackberry upside-down cake

    1 hour 30 min

    An easy and beautiful cake to make with fresh summer blackberries. Perfect to take to a party or a picnic.

    6 people made this

    Serves: 10 

    • Topping
    • 30g brown sugar
    • 30g butter
    • 300g fresh blackberries
    • 150g caster sugar
    • Cake
    • 200g caster sugar
    • 120g butter, softened
    • 2 eggs
    • 200g plain flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt
    • 60ml milk
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:45min  ›  Extra time:30min cooling  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4.
    2. Melt 30g brown sugar and 30g 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 150g caster 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 23cm cake tin.
    3. Beat 200g caster sugar and 120g butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
    4. 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.
    5. Pour cake batter over blackberry mixture in the cake tin.
    6. 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 baking tin to separate cake from the sides; place a cake serving plate over the top of the tin and flip the tin. Lift the tin slowly to release the cake.

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    Reviews & ratings
    Average global rating:

    Reviews in English (11)


    I used wild dewberries from my yard and then added a bit of rum to the dewberry mixture. I had to cook that a bit longer to reduce, but it was worth it!  -  06 May 2018  (Review from Allrecipes US | Canada)


    Loved this. I subbed applesauce for the butter in the cake and used frozen blackberries, drained. Baked it in a bundt pan.  -  21 Mar 2018  (Review from Allrecipes US | Canada)


    I am rating only the cake part of the recipe because I turned it into a cherry upside down cake. I used 1/2 tsp vanilla and 1/2 tsp almond extract instead of 1 tsp vanilla since I made it with cherries. That was my only change to the cake part of the recipe. My family loved it, especially the “rustic” texture of the cake. I made numerous changes to the topping since I used cherries.  -  26 Feb 2018  (Review from Allrecipes US | Canada)