Table of Contents
Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar. Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes.
This gorgeous blackberry upside-down cake recipe is the perfect summer treat. Sweet and tart blackberries sit atop a fluffy lemon flavoured sponge – serve with a dollop of crème fraîche and a cup of tea. We love the mottled pink hues of this beautiful upside-down cake.
Preheat oven to 350 degrees F (175 degrees C). 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. 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.
Upside-down cakes are truly a thing of wonder. They’re a simple and quick way to make a plain cake rather special. And while cake is often for afternoon tea, an upside-down cake has the ability to become a perfect dessert with its almost pudding-like top.
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