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 in English (6)


    Yum! Easy recipe, and makes a light cake topped with delicious blackberries. I used a 9" square glass pan, and baked an extra 5 min. Came out perfect. Blackberries are in season now, so I will make this again!  -  02 Nov 2017  (Review from Allrecipes US | Canada)


    When I cooked the berries I ended up with about 3/4 cup of juice, so I added a bit of cornstarch and I used it instead of the milk -- the result was a beautiful pink batter. To make up for the reduced berry volume I added sliced peaches and some blueberries. I felt there was too much cake for the amount of fruit and the cake was rather bland.  -  10 Sep 2017  (Review from Allrecipes US | Canada)


    Great cake would definitely make it again but personally a bit to sweet and to much black berries and a bit on the dry side. would cut the amount of berries and sugar and add more milk other than that great recipe for sure a keeper!  -  05 Aug 2017  (Review from Allrecipes US | Canada)

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