Hello Cake Lovers– We have blackberry vines on the side of the house, out the kitchen door. But they are far from yielding any fruit this year. So when I saw boxes of blackberries on sale, piled high at the market, I had to bring some home, anticipating summer berries yet to come.
I love this old fashioned cake. Simple to slip into the oven and the juicy fruit and tender cake served up still warm are the best! There are crispy sugared edges and with a scoop of ice cream, you can pretend it’s summer outside. I hope you try it!
BLACKBERRY UP SIDE DOWN CAKE
1/4 cup butter (1/2 stick)
1/2 cup brown sugar
12 oz. blackberries (about 3 cups)
1 1/2 cup flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/3 cup canola oil
1 tsp. vanilla
Spray a 9″ or 10″ cake pan with cooking spray. Melt the butter in the microwave and pour evenly to cover the bottom of the cake pan. Sprinkle the brown sugar to cover the butter. And then place the blackberries evenly over the brown sugar. Set that all aside.
In a mixing bowl stir together the flour, sugar, baking powder and salt. Then mix in the milk, oil, egg and vanilla. Pour this in the baking dish to cover all the blackberries.
Pop the cake into a 350 degree oven for 40 to 45 minutes.
While the cake it still hot from the oven, invert it on to a plate large enough to hold the cake. If some of the topping/berries stick in the baking dish, scrape them out onto the hot cake.
Here’s the cake hot from the oven, waiting to be flipped upside down onto a plate.