Step 1: Prepare the Blackberry Topping
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or nonstick spray. Line the bottom with parchment paper for easier removal.
- In a small saucepan, melt the ½ cup of butter over medium heat. Once melted, stir in the brown sugar and vanilla extract, and cook until the sugar has dissolved and the mixture becomes smooth, about 2–3 minutes.
- Pour the caramel mixture evenly into the prepared cake pan. Arrange the blackberries over the caramel, placing them closely together so that every bite has a burst of blackberry goodness.
Step 2: Prepare the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and lemon zest (if using).
- Gradually add the dry ingredients in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients, mixing just until everything is combined. Be careful not to overmix, as you want the cake to remain tender and fluffy.
Step 3: Assemble and Bake
- Gently spread the cake batter over the blackberry and caramel layer in the pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. The cake should be golden on top, and you’ll likely smell the sweet aroma filling your kitchen.
- Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a serving plate.
Step 4: The Big Reveal – Invert the Cake!
- After letting the cake cool slightly, carefully run a knife around the edges to loosen it. Place a plate or cake stand over the pan and quickly flip the cake over. Gently lift the pan to reveal the beautiful layer of blackberries and caramelized sugar.
- If any blackberries stick to the pan, don’t worry—you can simply lift them and place them back onto the cake.
Step 5: Serve and Enjoy
- Serve the cake warm with a dollop of whipped cream, vanilla ice cream, or simply on its own. The combination of the buttery, moist cake and the rich, caramelized blackberry topping is pure dessert perfection!
Tips for Success
- Use fresh blackberries for the best flavor and texture, but if using frozen, make sure they’re fully thawed and drained to avoid excess moisture in the cake.
- Don’t skip the parchment paper. This ensures that your cake comes out of the pan cleanly without sticking, and makes flipping the cake a stress-free experience.
- Customize the flavors by adding a hint of spice to the batter, like a touch of cinnamon or nutmeg, or swap out blackberries for another fruit such as raspberries or peaches.
Make It Ahead and Store
- This cake can be made a day in advance. Simply store it at room temperature covered in plastic wrap, and it will stay moist and delicious.
- Leftovers can be stored in the fridge for up to 3 days. To enjoy it warm again, microwave individual slices for 15–20 seconds.
Why This Cake is So Irresistible
The combination of a moist, tender cake with the juicy, tart blackberries and a layer of caramelized brown sugar creates an unforgettable dessert experience. Every slice is a beautiful contrast of textures and flavors, from the rich, buttery cake to the tangy berries soaked in sweet caramel.
Not only is this Blackberry Upside Down Cake delicious, but its vibrant presentation makes it a true crowd-pleaser. The deep purples of the berries and the golden caramel topping are sure to impress, and the simplicity of the recipe makes it an easy go-to for any occasion.
Frequently Asked Questions
Q: Can I use other types of berries for this cake?
A: Yes! Raspberries, blueberries, or even a mix of berries would work wonderfully. Just make sure the fruit is fresh or thawed and drained if using frozen.
Q: Can I make this cake gluten-free?
A: You can substitute the all-purpose flour with a good-quality gluten-free flour blend. Just ensure it’s a 1:1 ratio for baking.
Q: What can I serve with this cake?
A: Vanilla ice cream or whipped cream pairs beautifully with the warm cake. For a lighter option, try a drizzle of lemon glaze or a dusting of powdered sugar.
This Blackberry Upside Down Cake is the perfect blend of easy-to-make and impressive to serve, offering a delightful dessert that your friends and family will rave about!