Description
A delightful dessert featuring the sweet and tangy flavors of fresh or frozen blackberries, perfect for any occasion.
Ingredients
Scale
- 1/3 cup brown sugar
- 2 tablespoons butter
- 2 cups blackberries (fresh or frozen)
- 1/2 cup white sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla extract
Instructions
- In a large saucepan, melt 2 tablespoons of butter with 1/3 cup of brown sugar over medium heat. Add blackberries and toss to coat. Cook for 1 minute, then remove from heat.
- Pour the blackberry mixture into a 9-inch cake pan sprayed with cooking spray.
- In a bowl, beat together 1/2 cup of white sugar and 1/2 cup of softened unsalted butter with an electric mixer until light and fluffy. Beat in 2 large eggs one at a time.
- In a separate bowl, stir together flour, baking powder, and salt.
- Add the vanilla extract to the milk. Alternately stir the flour mixture and milk into the butter mixture, beginning and ending with flour.
- Spoon the cake batter over the blackberry mixture in the cake pan.
- Bake in a preheated oven at 350°F (175°C) for 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan on a rack for 30 minutes, then flip it onto a cake plate to serve.
Notes
Best served warm, optionally with whipped cream or vanilla ice cream. Store leftovers in an airtight container for 2-3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cake, dessert, blackberry, upside down cake, easy baking