wild blackberry upsidedown cake
(2 ratings)
We like to pick blackberries as soon as they come in season. We go out to the river where they grow wild and make a day of blackberry picking, fishing and a picnic..everyone has fun! I make this in a deep cast iron frying pan which makes it easy to turn over because of the handle.
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(2 ratings)
yield
6 -8
prep time
15 Min
cook time
50 Min
Ingredients For wild blackberry upsidedown cake
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1 cflour
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3/4 csugar
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1 1/2 tspbaking powder
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1/4 tspsalt
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1egg - room temperature
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1/2 cmilk
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1/4 cbutter - room temperature
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1/4 tspgrated lemon zest
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1 tspfresh lemon juice
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1 tsppure vanilla extract
How To Make wild blackberry upsidedown cake
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1Preheat the oven to 350F Prepare Blackberry Topping; set aside. Blackberry Topping: 1/4 cup butter 1/2 cup firmly-packed brownsugar 1 1/2 teaspoon grated lemon zest (yellow rind) 1/4 chopped nuts (of your choice) 3 cups fresh blackberries
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2In a 10-inch cast-iron frying pan or a 9x2-inch round cake pan over low heat, melt butter. Stir in brown sugar until blended. Remove from heat. Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts; set aside
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3In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter; beat 2 minutes. Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over blackberries in frying pan, spreading evenly.
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4Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack.
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5Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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