Blackberry Upside Down Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 173.1
  • Total Fat: 4.1 g
  • Cholesterol: 35.0 mg
  • Sodium: 50.3 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 3.9 g

View full nutritional breakdown of Blackberry Upside Down Cake calories by ingredient
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This was adapted from a Gourmet Magazine recipe This was adapted from a Gourmet Magazine recipe
Number of Servings: 8


    2 1/2 cups fresh blackberries
    1/2 cup plus 1 TBS sugar
    1 cup whole wheat pastry flour or all purpose flour
    1/2 tsp baking soda
    1/4 tsp salt
    2 TBS softened butter
    1 large egg
    1 tsp vanilla
    2/3 cup well-shaken buttermilk


1. Preheat oven to 400.
2. Line bottom of a sprayed 8" round cake pan with a sprayed round of parchment paper. Flour pan and shake off excess or use baking spray for the spraying part.
3. Arrange blackberries in 1 layer in the pan. Sprinkle the berries with 1 TBS sugar and shake to distribute.
4. 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. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
5. Spoon batter evenly over berries, smoothing the top, and bake in the middle of the oven until top if golden and a tester comes out clean - 25 - 35 minutes.
6. Run a thin knife around the edge of the pan, then invert a large plate over pan and, using potholders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve with sprinkled powdered sugar, a little ice cream or whipped cream.

Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user JENSHAINES.

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