Blackberry season is in full swing here in MA and will last up until about Aug. 10th. Other than blackberry jams, I haven’t come across a huge variety of recipes that include blackberries. Why is that? Blackberries are so healthy and bursting with sweet flavor! This is my favorite blackberry recipe for a wonderful Blackberry Upside-Down cake that would make a sweet ending to your summer parties. This recipe was given to my mom by her friend and co-worker K.C. She gave me the recipe and K.C.’s permission to share it with you!
There is nothing like picking your own blackberries just to make this cake! That’s exactly what we did at my Mom’s house. She has tons of blackberry bushes.
I describe it as moist, flavorful and surprisingly easy. Just make sure you have a spring form pan and parchment paper on hand. Oh, and vanilla ice cream is a must!
- Blackberries are rich in bioflavonoids and Vitamin C, but other nutritional benefits include a very low sodium count, having only 62 calories to a cup.
- The dark blue color ensures that blackberries have one of the highest antioxidant levels of all fruits.
- The high tannin content of blackberries helps to tighten tissue, alleviate hemorrhoids, and even relieve intestinal inflammation and diarrhea.
- Blackberries aid in the strengthening of blood vessels, fighting heart disease and protecting eyesight.
- The berries are known by a variety of names, which include brambleberries, bramble, dewberry, thimbleberry and lawers.
*Source – Health Benefits of Blackberries
Blackberry Upside Down Cake
- 2 1/2 cups of fresh blackberries (12 oz.)
- 1/2 cup + 1 1/2 Tbsp. sugar (separated)
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 large egg
- 1 tsp vanilla
- 1/2 cup well-shaken buttermilk
- Preheat Oven to 400 degrees.
- Line the bottom of a buttered 8 x 2 inch round spring-form cake pan with 2 layers of parchment paper, then butter parchment. Dust pan with some flour and knock out excess.
- Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 Tbsp sugar and shake pan to distribute sugar.
- Whisk together 1 cup flour, baking soda and salt in bowl.
- Beat together butter and 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.
- Spoon batter evenly over berries, smoothing top.
- Bake in the middle of oven until top is golden and a tester comes out clean – 30 to 35 minutes.
- Run a thin knife around edge, then invert a large plate over pan and hold plate and pan together tightly, flip cake onto plate.
- Peel off parchment and serve cake warm with ice cream.
This post and blog contain affiliate links and ads which means I may receive a commission if you click a link and make a purchase. Any information on this website is not meant to treat or diagnose any medical condition. Please consult your doctor for medical advice. Full Disclosure Policy, Legal Clause, and Terms and Conditions – Click HERE.
Post Footer automatically generated by Add Post Footer Plugin for wordpress.