Best 5 Blackberry Upside Down Cake Recipes
Indulge in a delightful culinary journey with our delectable Blackberry Upside-Down Cake, a masterpiece that tantalizes taste buds and captivates hearts. This classic dessert features a moist, fluffy cake base adorned with a vibrant layer of juicy blackberries, caramelized to perfection. Each bite offers a harmonious blend of sweet and tangy flavors, complemented by a hint of zesty lemon.
The recipe collection encompasses variations that cater to diverse preferences and dietary needs. Discover the gluten-free version, a testament to the boundless possibilities of culinary artistry. For those seeking a vegan alternative, we present a plant-based rendition that delivers the same delectable experience without compromising on taste.
The culinary adventure continues with our scrumptious Blackberry Cobbler, a comforting classic that exudes warmth and nostalgia. This rustic delight features tender blackberries enveloped in a golden crust, creating a symphony of flavors and textures that transport you to a simpler time.
Explore the versatility of blackberries with our refreshing Blackberry Lemonade, a thirst-quenching elixir that bursts with natural sweetness and tanginess. This vibrant beverage is perfect for sipping on a hot summer day, offering a revitalizing boost of hydration and flavor.
Finally, embark on a culinary adventure with our tantalizing Blackberry Pie, a timeless dessert that showcases the beauty of fresh, seasonal berries. This handcrafted pie boasts a flaky, buttery crust encasing a luscious filling of plump blackberries, creating a symphony of flavors that will leave you craving more.
BLACKBERRY UPSIDE-DOWN CAKE
Make and share this Blackberry Upside-Down Cake recipe from Food.com.
Provided by Xexe383
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a 10-inch cast-iron frying pan or a 9x2-inch cake pan over low heat, melt butter or margarine.
- Stir in brown sugar until blended. Remove from heat.
- Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top.
- Arrange the blackberries in an even layer over the nuts; set aside.
- In a large bowl, combine flour, sugar, baking powder, and salt.
- Add egg, milk, and butter; beat 2 minutes.
- Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes.
- Pour over blackberries in frying pan, spreading evenly.
- Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.
- Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert.
- Serve warm.
BLACKBERRY UPSIDE DOWN CAKE
Steps:
- Preheat oven to 350 degrees F (175 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. 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. 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.
OREGON BLACKBERRY UPSIDE-DOWN CAKE
This is a quick fix dessert that goes over really well, especially when served warm with french vanilla ice cream
Provided by Johns in the Kitchen
Categories Dessert
Time 50m
Yield 1 cake, 6 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°F.
- In a bowl toss together the first three ingredients; Blackberries, sugar and cornstarch, mashing only a few of the berries. Pour this into an 8-inch square cake pan.
- Cream together shortening, sugar, and vanilla. Add egg and beat well.
- Sift flour, baking powder, and salt and add to mixture, add milk and stir well to mix.
- Spoon batter over berry mixture carefully trying to spread evenly.
- Bake for 40 minutes at 350°F.
- Allow to cool somewhat before serving.
Nutrition Facts : Calories 312.1, Fat 10.1, SaturatedFat 2.7, Cholesterol 32.4, Sodium 205.9, Carbohydrate 53.1, Fiber 3, Sugar 35.7, Protein 3.7
BLACKBERRY UPSIDE DOWN CAKE
Easy and beautiful cake 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, but it is gorgeous when done!
Provided by PamelaP
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h30m
Yield 10
Number Of Ingredients 12
Steps:
- 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. 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.
- 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.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 56.3 g, Cholesterol 68.2 mg, Fat 12.9 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 313.7 mg, Sugar 40.3 g
BLACKBERRY COBBLERS CUPS AND BLACKBERRY UPSIDE-DOWN CAKE
With this recipes you can prepare 8-12 Blackberry cobblers cups (depending on the size) or a big blackberry upside-down cake.
Provided by Artandkitchen
Categories Dessert
Time 40m
Yield 8 cups or one cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees.
- For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.
- For the filling: In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.
- For the cups: Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.
- For the upside-down cake: Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.
Tips:
- Use fresh blackberries. Fresh blackberries have the best flavor and texture for this cake. If you can't find fresh blackberries, you can use frozen blackberries, but be sure to thaw them before using.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix just until the ingredients are combined.
- Use a cast iron skillet. A cast iron skillet is the best pan for making this cake because it distributes heat evenly. If you don't have a cast iron skillet, you can use a nonstick skillet.
- Preheat the oven before you start baking. This will help the cake rise evenly.
- Serve the cake warm or at room temperature. This cake is best served warm or at room temperature. You can also refrigerate it for up to 3 days.
Conclusion:
This blackberry upside-down cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special holiday dinner. With its sweet and tangy blackberries and moist, fluffy cake, this cake is sure to be a hit with everyone who tries it.
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