Description
This stunning cake begins with a layer of juicy blackberries caramelized in butter and brown sugar, baked under a tender butter cake. When inverted, it reveals a luscious berry topping — perfect for summer gatherings or cozy tea-time desserts.
Ingredients
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For the Blackberry Layer:
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2 cups fresh or frozen blackberries
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2 tablespoons butter
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⅓ cup brown sugar
For the Cake:
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½ cup unsalted butter, softened
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½ cup white sugar
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2 large eggs
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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½ cup milk
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1 teaspoon vanilla extract
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1 tablespoon lemon zest (optional for brightness)
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Instructions
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Preheat oven to 350°F (175°C). Grease a 9-inch round or square cake pan with butter or nonstick spray.
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In a small saucepan over medium heat, melt butter and brown sugar until smooth. Stir in blackberries, coat lightly, and cook for 1 minute. Pour this mixture evenly into the cake pan to form the berry layer.
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In a bowl, cream together butter and sugar until fluffy. Beat in eggs one at a time.
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In another bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into wet, alternating with milk. Add vanilla and lemon zest; stir until smooth.
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Spoon batter gently over the blackberry mixture, spreading evenly with a spatula.
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Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
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Allow the cake to cool for 10 minutes. Run a knife along the edges, place a serving plate on top, and carefully invert. Gently lift off the pan to reveal the glossy blackberry topping.
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Cool completely before slicing. Serve with whipped cream or vanilla ice cream for extra indulgence.
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- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking / Inversion
- Cuisine: American / British
Nutrition
- Serving Size: 1 slice
- Calories: 200–250
- Sugar: 20–25g
- Sodium: 120–180mg
- Fat: 10–13g
- Saturated Fat: 6–7g
- Unsaturated Fat: 3–5g
- Trans Fat: <1g
- Carbohydrates: 30–34g
- Fiber: 2–3g
- Protein: 3–4g
- Cholesterol: 55–70mg