Recipes Desserts Cakes Upside-Down Cake Recipes Blackberry Upside-Down Cake 4.4 (78) 68 Reviews 24 Photos This blackberry cake is easy to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides when it is turned upside-down. It looks gorgeous when done! Submitted by PamelaP Updated on July 10, 2023 Save Rate Print Share Add Photo 24 24 24 24 Prep Time: 15 mins Cook Time: 45 mins Additional Time: 30 mins Total Time: 1 hr 30 mins Servings: 10 Yield: 1 9-inch cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 10 servings Topping: ¼ cup brown sugar 2 tablespoons butter 2 cups fresh blackberries ¾ cup white sugar Cake: 1 cup white sugar 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 Directions 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. JimmyandNancy Long Cook’s Note Instead of heating the brown sugar, butter, and blackberries in a saucepan, I heat them directly in the cake pan on the stove. I Made It Print 206 home cooks made it! Nutrition Facts (per serving) 351 Calories 13g Fat 56g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 351 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 39% Cholesterol 68mg 23% Sodium 314mg 14% Total Carbohydrate 56g 20% Dietary Fiber 2g 7% Total Sugars 40g Protein 4g 8% Vitamin C 6mg 7% Calcium 85mg 7% Iron 1mg 8% Potassium 99mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.