Blackberry Lemon Upside Down Cake

The blackberries in our garden are very much awaited. First, we eat plenty of them, then I store some in the freezer and I also make a dessert from them (we have enough blackberries to satisfy all our desires). Before, I would use the blackberries mostly for the Easy Fruit Galette, as an addition to other fruits. This year, I wanted to make a special blackberry cake. After several tests, I came up with this absolutely wonderful blackberry upside down cake - the crust is tender, the blackberry topping is fragrant, and the juice moistens the whole cake and makes it finer.

Also and as usual, everything is simple and without a lot of hassle, as I don't like to stay in the kitchen all day with lots of maneuvers and many dishes to wash after.

Ingredients
Blackberries
700 g
Sugar
150 g
plus 3-4 tablespoons of sugar for the blackberry topping
Corn starch
1 tbsp
Lemon
1 piece
Egg
2 pieces
Melted butter
70 g
plus 1-2 tablespoons of oil to grease the pan
White flour
170 g
Baking powder
1 tsp
Salt
0.25 tsp
Vanilla Extract
1 tbsp
Step by step
Step 1

First, we prepare the pan for the cake and don't forget to heat the oven to 190 degrees C.

So, brush with a little oil a round pan, 26cm in diameter, a springform pan would be better (but not necessary).

 Blackberry Lemon Upside Down Cake - Step 1
Step 2

Line with baking paper. Notice that, thanks to the oil, it will stick better to the tray and you can arrange it much easier.

Use a single piece of parchment to line the pan with. The ends are rising up the sides to avoid any leaking of juice in the process and also to prevent the cake from sticking to the pan.

 Blackberry Lemon Upside Down Cake - Step 2
Step 3

In a large bowl, place the blackberries, add the juice from a lemon (peel it beforehand and keep it for later for the crust), 3-4 tablespoons of sugar and 1 tablespoon of starch.

 Blackberry Lemon Upside Down Cake - Step 3
Step 4

Mix well with a spoon and set aside for a little, while we prepare the rest of the ingredients.

 Blackberry Lemon Upside Down Cake - Step 4
Step 5

In a plate, mix 170g of flour with 1 teaspoon of baking powder and a little salt.

 Blackberry Lemon Upside Down Cake - Step 5
Step 6

In a different bowl, combine 2 eggs, 150g of sugar, vanilla essence and the grated peel from 1 lemon (we used the juice above).

Mix well with a whisk until smooth.

 Blackberry Lemon Upside Down Cake - Step 6
Step 7

Then stir in the melted butter little by little.

 Blackberry Lemon Upside Down Cake - Step 7
Step 8

At the end, add the mixture of flour, baking powder and salt.

 Blackberry Lemon Upside Down Cake - Step 8
Step 9

Stir well with the whisk until the lumps go away. The batter must be liquid but quite dense, difficult to run from the spoon.

 Blackberry Lemon Upside Down Cake - Step 9
Step 10

Now place the blackberries, together with the juice they released, in the springform pan we prepared at steps 1-2.

Shake a little to spread over the entire bottom of the pan.

 Blackberry Lemon Upside Down Cake - Step 10
Step 11

Pour the batter on top, over the whole surface of the fruit and smooth out carefully with a spoon.

 Blackberry Lemon Upside Down Cake - Step 11
Step 12

Bake the cake in the preheated oven at 190 degrees C, for about 35-40 minutes, until the top is nicely browned.

After baking, leave on the table for about 1-2 hours to cool and allow the syrup and the blackberries at the bottom to thicken.

 Blackberry Lemon Upside Down Cake - Step 12
Step 13

Then remove the sides of the pan, turn the cake over onto a plate and carefully remove the baking paper.

You should have a layer like this of blackberries on top, delicious and fragrant.

 Blackberry Lemon Upside Down Cake - Step 13
Step 14

You can serve the cake warm, but it will be a bit more fragrant and tender after it cools.

We had it simple, but it can be combined with some vanilla ice cream, lemon, berries etc.

Enjoy!

 Blackberry Lemon Upside Down Cake - Step 14
Quantity: 1 kg (10-12 servings)
Prep time:
120 min
Difficulty: easy
Ready in: 30 min