Blackberry and lemon upside-down cake

5.00

This gorgeous blackberry upside-down cake recipe is the perfect summer treat. Sweet and tart blackberries sit atop a fluffy lemon flavoured sponge – serve with a dollop of crème fraîche and a cup of tea.

First published in 2019

We love the mottled pink hues of this beautiful upside-down cake. Foraged blackberries from your local hedgerows bleed into a moist lemony sponge giving it a lovely light, summery flavour. We sometimes scatter some thyme leaves among the blackberries for a bit of extra fragrance.

Ingredients

Metric

Imperial

Equipment

  • 20cm springform cake tin
  • Food mixer

Method

1
Start by preheating your oven to 180ºC and and greasing a 20cm springform cake tin
2
Using a food mixer or electric whisk, beat together the butter and sugar until pale and fluffy. Then one by one, beat in the eggs
3
Fold in the flour, baking powder, almonds and lemon zest. Mix to combine but don’t over work
4
Place the blackberries in the bottom of the springform tin and squeeze over half a lemon. Lightly crush the berries then pour over the cake batter and smooth out using a spatula
5
Bake for 45–50 minutes, until cake is springy to the touch and golden brown
6
Serve warm from the oven or at room temperature with crème fraîche on the side
First published in 2019

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