Our blackberry bush has blown up this year. This weekend my friend and I picked a giant bowl of them and there are still heaps more to be harvested. It’s so wonderful to have a bounty of fresh berries to enjoy, and to have the opportunity to make all kinds of fun things- syrups, jam, crumbles and sauces.
I started out making a blackberry upside-down cake, the recipe for which I found on Epicurious and it’s really delicious. It’s not too sweet and very light- the perfect after dinner treat for summer. I recommend enjoying it with good vanilla ice cream.
Blackberry Upside-Down Cake
- 2 1/2 cups fresh blackberries (12 ounces)
- 1/2 cup plus 1 1/2 tablespoons sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup well-shaken buttermilk
Preheat oven to 400°F.
Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.
For more recipes like this one, check out the Domesticity page.