One Bowl Blackberry Upside-Down Cake

Baked with plain flour	Baked with plain flour and cornmeal

We are used to seeing upside-down cakes with pineapple dotted cherries but this recipe with blackberries is a delicious alternative take on the classic cake. You can make this easy and beautiful cake with ingredients you have on hand. Sweet and tart blackberries flavoured with fresh savoury (or thyme) sit atop a tender melt-and-mix cake - great to take to a party or picnic. Serve it with a dollop of fresh cream or Greek yoghurt asid, if desired. I used frozen blackberries, but you can use any other fresh or frozen fruit you have.

100 g Unsalted butter, melted
1 Organic lemon
250 g Fresh blackberries or frozen (no need to thaw)
1 tsp Fresh savory (or thyme)
1 tbsp Coconut sugar
120 g Raw cane sugar
240 g Plain flour (or 140 g plain flour + 100 g cornmeal)
2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Fine sea salt
3 Large eggs, at room temperature
200 g Full fat Greek yoghurt, at room temperature
30 g Pistachios, roughly chopped, optional

Preheat the oven to 220C/425F. Melt the butter in small bowl in a microwave or in a small saucepan over medium heat and let cool. Finely grate zest of lemon, then squeeze 1 tablespoon juice. Set aside.
Brush a 25 cm / 10 inch loaf pan (or a 21cm / 8 inch square pan) with some butter and line the pan with parchment paper. If you are using a silikon pan, then skip this step.
Toss blackberries, coconut sugar, lemon juice, and 2 tablespoons of melted butter in your loaf or cake pan. Bake the berries for 30 minutes until fruit juices are thick and bubbling around sides of pan. Remove and set aside to cool. Reduce the oven temperature to 180C/350F.
Whisk the flour (or plain flour and cornmeal), baking powder, baking soda, salt, and raw cane sugar in a large bowl. Make a well in the center of dry ingredients. Add in eggs, Greek yoghurt, lemon zest, and the remaining melted butter. Mix until just combined.
Carefully scrape the batter over baked berries and gently smooth surface. Bake cake in the middle of the hot oven until top is golden brown and a tester or toothpick inserted into the center comes out clean, 30–35 minutes.
Remove the cake from the oven and allow it to cool in pan for 10 minutes, then invert to a serving plate. Let cake cool completely. Garnish with chopped pistachios if using and serve the cake with some Greek yoghurt or whipped cream if desired.

Baked with plain flour	Baked with plain flour and cornmeal

32 comments:

Brian's Home Blog 18/9/22 00:30: That really does look delicious!
Tom 18/9/22 00:54: ...yummy, yummy!
Christine 18/9/22 01:25: Delicious!
J.P. Alexander 18/9/22 02:31: Gracias por la receta. La haré pronto. Te mando un beso.
roentare 18/9/22 06:23: This makes me hungry!
Anne in the kitchen 18/9/22 07:34: Oh my, that looks spectacular!
Kitchen Riffs 18/9/22 07:40: This looks luscious! Really interesting idea -- thanks!
Grace 18/9/22 07:50: Delicia!
Feliz fin de semana Angie!
Gracias!! :-)
Margaret D 18/9/22 08:16: Now that does look good and yummy.
Lola Martínez 18/9/22 08:47: Es uno de mis bizcochos preferidos, aunque no lo he preparado con moras, la idea me parece excelente. Me sorprende la temperatura tan alta a la que pones el horno, en cuestión de dulces nunca sobrepaso los 180 grados, o se me quemarían, pero a ti te quedan perfectos, en su punto, no sé a qué puede deberse. Bss
DEZMOND 18/9/22 13:21: Sounds lovely and looks delish!
My name is Erika. 18/9/22 14:20: I see I missed a lot of yummy food while I was gone. Upside down cake is always delicious. I've never tried it with blackberries though. YUMMY!!!! I hope all has been well. I'm going to check in on a few other of your posts. hugs-Erika
Whats Cookin Italian Style Cuisine 18/9/22 19:59: Oh this is calling my name I adore berries red or black this is just divine!
Anonymous 18/9/22 21:26: Looks delicious! I love blackberries, so I know I'd love that!
Cooking Julia 18/9/22 23:58: OMG! This is such an appealing cake to me!
nassah 19/9/22 00:59: Wow that's nice and delicious thanks for sharing
kathyinozarks 19/9/22 01:00: Oh that looks so good! This is the perfect time of year for an upside down cake too. Happy new week
Nancy Chan 19/9/22 07:40: Such a beautiful and delicious looking cake.
foodtravelandwine 19/9/22 14:43: I just love it!....it loos so delicious and easy to make!.......Abrazotes, Marcela
speedy70 19/9/22 15:12: Fantastica questa torta rovesciata!!!
Rainbow Evening 19/9/22 15:12: look tasteful ..... yummy
Julie 19/9/22 17:24: Wow !! The cake looks so incredibly delicious :)
Hena Tayeb 19/9/22 22:59: Oh this looks delectable.
Pattie @ Olla-Podrida 20/9/22 16:55: I have loved blackberries ever since I was a little girl and used to pick them with my mother. This looks delicious.
Ben | Havocinthekitchen 21/9/22 01:30: Such a beautiful cake and a wonderful combination of blackberries and pistachios. Terrific!
tigerfish 21/9/22 03:10: Love blackberries so this version is definitely a YES!
Yvonne @ Fiction Books Reviews 21/9/22 14:45: I do enjoy a good upside-down cake, as they are so versatile and can be made in so many different flavours.

When we were children and before she became disabled and unable to cook any more, my mum made a really mean pineapple version, which used to have a thick syrup, which made the top firm and slightly crunchy. I wish I had taken more notice of how she made it now, as mine has never turned out quite the same! :)
thepaintedapron.com 21/9/22 15:23: What a beautiful cake!
Federica Simoni 21/9/22 17:24: Che meraviglia!!! complimenti sei bravissima!
Pam 21/9/22 19:41: My kind of cake--I love blackberries.
Raymund 22/9/22 00:58: The only upside down cake I know was Pineapples, got to try this one out. Looks amazing as always
The-FoodTrotter 23/9/22 19:09: I just love this deep burgundy layer on the top of your cake, it looks just delightful :)