Blackberry-Lemon Upside-Down Cake Recipe

Name: Blackberry-Lemon Upside-Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons butter or stick margarine, melted; 1/3 cup packed brown sugar; 1 1/2 teaspoons grated lemon rind; 2 cups fresh blackberries; 1 1/4 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup granulated sugar; 2 tablespoons butter or stick margarine, softened; 1 large egg; 3/4 teaspoon vanilla extract; 1/2 cup fat-free milk

Servings: persons

2 teaspoons butter or stick margarine, melted
1/3 cup packed brown sugar
1 1/2 teaspoons grated lemon rind
2 cups fresh blackberries
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2 tablespoons butter or stick margarine, softened
1 large egg
3/4 teaspoon vanilla extract
1/2 cup fat-free milk

1
Preheat oven to 350u00b0.
2
Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.
4
Beat granulated sugar and 2 tablespoons butter in a large bowl at medium speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.
5
Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 teaspoons butter or stick margarine, melted, 1/3 cup packed brown sugar, 1 1/2 teaspoons grated lemon rind, 2 cups fresh blackberries, and more.

Yes, Blackberry-Lemon Upside-Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry-Lemon Upside-Down Cake

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