Blackberry and lemon yoghurt cake

    1 hour

    This blackberry upside down cake features a moist lemon-tinged yoghurt sponge. It's a must to make during blackberry season.


    Greater London, England, UK
    20 people made this

    Makes: 1 (23cm) cake

    • 4 tablespoons dark brown soft sugar
    • 30g butter
    • 300g blackberries
    • 175g natural yoghurt
    • 75ml sunflower or olive oil
    • 100g caster sugar
    • 2 medium eggs
    • zest of 1 lemon
    • 155g plain flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1 pinch salt

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23cm round cake tin.
    2. Place the brown sugar and butter in a saucepan over medium heat. Once butter is melted and sugar dissolved, add the blackberries. Cook for 5 to 10 minutes, until the blackberries are starting to break down. Roughly mash the berries, but keep the mixture chunky. Pour mixture into the prepared cake tin.
    3. Combine the yoghurt, oil, sugar, eggs and lemon zest. Mix till well combined. Add the flour, baking powder, bicarb and salt. Stir gently until smooth. Spread gently over the blackberries in the tin, trying to reach the sides. Don't worry if you don't reach the sides of the tin, however, as the cake will expand and cover the berries while baking.
    4. Bake for 30 to 35 minutes, or till a skewer inserted in the centre of the sponge comes out clean. Cool in the tin for 20 to 30 minutes, then run a knife along the sides of the tin and carefully invert onto a serving plate. Cool completely, then slice and serve.

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    Reviews in English (1)


    I used blueberries instead (with 2 tablespoons lemon juice, then two teaspoons potato flour when the mix cooled a bit) and it came out fine. I didn't have any lemon zest to add to the cake mix, but that didn't seem to detract much. A lovely fruity cake that's not too sweet.  -  03 Sep 2017