Blackberry Upside-Down Cake

Name: Blackberry Upside-Down Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 2½ cups fresh blackberries; ½ cup sugar; 1 cup all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ¼ cup unsalted butter; 1 whole large egg; 1 teaspoon vanilla; ½ cup buttermilk; 1 serving vanilla ice cream; 2 sheets parchment paper

A delightful dessert featuring fresh blackberries baked under a moist buttermilk cake batter, then inverted to reveal a beautiful fruit topping. Perfect served warm with vanilla ice cream.

8 servings

1 hr 5 min

Published October 4, 2025

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Ingredients

•2½ cups fresh blackberries
•½ cup sugar
•1 cup all-purpose flour
•½ teaspoon baking soda
•¼ teaspoon salt
•¼ cup unsalted butter
•1 whole large egg
•1 teaspoon vanilla
•½ cup buttermilk
•1 serving vanilla ice cream
•2 sheets parchment paper

Cooking Instructions

1.
Preheat oven to 400°F.
5 min
2.
Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
5 min
3.
Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
5 min
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.
10 min
5.
Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
35 min
6.
Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.
5 min

Cooking Instructions

Preheat oven to 400°F.

5 min

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

5 min

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.

5 min

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.

10 min

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

35 min

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

5 min