Blackberry Upside Down Cake, a delicious old-fashioned Autumn dessert made from scratch with fresh wild blackberries and a moist vanilla sponge. It's a quick and easy treat that goes down well with everyone.
Autumn is the time of abundance when it comes to fresh produce, and foraging is not only so satisfying, but also a great free entertainment for the whole family. In the UK, wild berries are plentiful, and they can be cooked in so many ways.
My Old-Fashioned Blackberry Jam was made with wild blackberries too, and so where the Apple and Blackberry Crumble Bars. My Banana Upside Down Cake in cooked in a frying pan though - how great! Isn't it amazing when you can use all the nature's goodness to make delicious treats? And that's for free too, you really can't beat that!
Wild blackberries are a lot smaller than the regular blackberries you find in supermarkets, so you will have to adjust the amount of blackberries used depending on their size.
But other than that, this upside down cake is so easy to make with only a few simple ingredients. The sponge is beautifully moist and flavourful, and the blackberries are juicy and fragrant.
Ingredients used to make blackberry upside down cake
- blackberries - I used wild blackberries, but you can also use regular blackberries, just adjust the amount needed
- flour - I used plain flour, self-raising flour not needed here
- caster sugar - used for the sponge, granulated sugar also ok
- eggs - I used 2 medium eggs, if the eggs used are too small, you can add 3
- vanilla extract - it adds a delicate flavour to the sponge
- butter - it has to be soft, but not melted
- light brown sugar - to spread over the bottom of the pan
- baking powder and bicarb of soda - used for a light sponge
- milk - for thinning up the batter
Step-by-step photos and instructions
- rinse the blackberries with plenty of cold water, drain, and transfer them to a large plate lined with kitchen paper to absorb the excess water
- butter the bottom and sides of an ovenproof dish and scatter the light brown sugar over, then the blackberries
- to make the batter, add the sifted flour, eggs, soft butter, vanilla extract, milk and caster sugar to a food processor, and blitz until you get a smooth batter
- spread the batter over the blackberries in an even thin layer
- bake in the preheated oven at 180 degrees Celsius for 25 minutes or until a skewer inserted in the middle comes out clean
- remove the cake from the oven and allow it to cool down for 10 minutes, then run a sharp knife around the edges of the tin to loosen up the sponge
- place a large plate over the top of the tin, and turn it upside down so the blackberries are now up and the sponge down
- leave to cool completely before slicing
It would look like there is not enough batter at all for the cake, but there is not need to double up the ingredients, as the sponge rises beautifully, tripling in height. You only increase the amount of ingredients if you use a larger pan and more blackberries.
Make sure the butter is really soft, as a lumpy batter will result in an uneven sponge that won't bake well. The eggs must also be at room temperature.
Other upside down cake recipes
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Blackberry Upside Down Cake
- 400 g wild blackberries
- 100 g plain flour
- 100 g butter, soften (plus 1 tablespoon more for greasing the pan)
- 100 g caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoon full-fat milk
- 2 tablespoon light brown sugar
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 degrees fan).
- Grease the bottom and the sides of an ovenproof dish - mine is 24 cm large and 5 cm high (9 inches large and 2 inches high).
- Scatter the light brown sugar over.
- Rinse the wild blackberries with cold water, drain well, and transfer them to a large plate lined with kitchen paper to absorb the excess water.
- Scatter the blackberries over the brown sugar.
- In a food processor, sift the flour, add the eggs, soft butter, vanilla extract, caster sugar and milk.
- Blitz to get a smooth batter.
- Spread the batter evenly over the blackberries in an even thin later.
- Bake for 25 minutes or until it's the sponge is golden and a skewer inserted in the middle comes out clean.
- Remove the cake from the oven, leave it to cool for 10 minutes, then run a sharp knife around the edges to loosen up the sponge.
- Place a large plate over the tin, and turn it upside down so that they blackberries are not at the top and the sponge at the bottom.
- Leave the cake to cool down completely before you slice it.
- It would look like there is not enough batter at all for the cake, but there is not need to double up the ingredients, as the sponge rises beautifully, tripling in height. You only increase the amount of ingredients if you use a larger pan and more blackberries.
- Make sure the butter is really soft, as a lumpy batter will result in an uneven sponge that won't bake well. The eggs must also be at room temperature.
hello, what do you recommend as an glutenfree substitute for the flour? thank you
I don't really work with gluten free flour, so I am afraid I would not be able to recommend any.
Eggs are not in the ingredient list ?
Thank you for letting me know, I have updated the recipe card.