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Blackberry Lemon Upside Down Cake
Ingredients
Directions
2 teaspoons melted butter 1/3 cup brown sugar 1½ teaspoons grated lemon peel 2 cups fresh blackberries 1¼ cup all-purpose flour 1½ teaspoons baking powder ¼ teaspoon salt2/3 cup sugar 2 tablespoons butter 1 large egg 3/4 teaspoon vanilla extract 1 teaspoon lemon juice ½ cup skim milk
Preheat oven to 350°F. Place melted butter in the bottom of a 9-inch round cake pan. Sprinkle with brown sugar and lemon rind. Top with berries. Set aside. Combine flour, baking powder and salt in a small bowl. Set dry ingredients aside. Beat sugar and butter together in a large bowl with a mixer on medium speed until well blended. Add egg, vanilla, and lemon juice. Mix well. Add dry ingredients to egg mixture alternately with milk, beginning with milk and ending with flour. Mix after each addition. Spoon the batter over the blackberries. Bake at 350 degrees for 40 minutes. Cool cake for 5 minutes on a wire rack. Loosen edges of the cake with a knife and place a plate upside down on top of cake; invert onto plate. Serve warm.
Prepare Time:
Servings:
8, 3 inch wedges
Cook Time:
Kentucky Cooperative Extension
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