Blackberry Upside-Down Cake

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Sometimes, you feel like following long, complex cake recipes. Other times, you just want to find a quick and easy (yet delicious) recipe to whip up a dessert in no time. This Blackberry Upside-Down Cake is one of those!

So picture this. It’s the middle of the afternoon, you have been out all day and some of your friends (or family) randomly decide to invite themselves over for dinner. You don’t have time to prepare much, but you still want to have a yummy cake for dessert. We all have been in this situation, haven’t we!? If you have too (or are right now), this Blackberry Upside Down Cake recipe is exactly what you need.

Blackberry Upside-Down Cake

How to make a Blackberry Upside-Down Cake

There isn’t much to write on this recipe, other than man… it is such a simple, DELICIOUS cake! I brought this Blackberry Cake to my in-laws, along with leftovers from a complex French layered cake. I didn’t think much of this berry cake compared to the other one that had a ‘wow factor’. Funny enough, everyone loved the Blackberry Upside-Down Cake way more than the other one! It really makes you think that sometimes, sticking to simple, basic cakes is way more effective that trying to show off with a crazier one…

Why is this cake so simple? Because as long as you have Blackberries in your freezer and the pantry of a casual baker, you should be able to whip up this cake in less than 30 minutes. Of course, you don’t have to use frozen berries; if you are lucky enough to have fresh ones in the kitchen, they will be perfect for this recipe too!

Blackberry Upside-Down Cake

The cake batter is super simple to make but has some ingredients and techniques that make all the difference. First, it uses a mix of Plain Flour and Almond Meal which makes the batter super light and moist. Yes, once again, I praise my favourite ingredient – mister Almond Meal… but it is seriously such an awesome one to use in cake! You can mix it with Plain Flour like for these Almond Madeleines, or completely replace any type of Flour with it like in this Strawberry Almond Cake recipe. You should try it!

Secondly, you want to separate the Eggs and use the yolks and whites differently. Like for many recipe, using egg yolks in the main batter then folding in whipped egg whites brings extra lightness to the cake, making it really nice and fluffy. It is a great way to avoid getting a dense and heavy cake – and the principle can basically be applied to any cake recipe. You should try it and see how it makes a difference!

Blackberry Upside-Down Cake

The last important element of this recipe is the Blackberries itself. You could use plain blackberries only, but I added a few extra ingredients to them. A little bit of sugar to help the berries caramelise nicely, some cinnamon for that spicy note, a tablespoon of lemon juice to make the blackberry flavour truly pop and lastly, some cornstarch. When they start baking, your blackberries will release a lot of moisture that could make your cake soggy. Adding cornstarch to them is an easy way to avoid this. It will help thicken any liquid that comes out of your fruit, which is perfect for an upside-down cake!

To bake this cake, I used the same Quiche Pan with removable Bottom that I had used for this Spiced Pears Double Chocolate Cake. A Quiche Pan is very similar to a Tart Pan but has higher sides. It is great to use if you know that your cake will rise too much to be baked in a tart pan but you still want the nice wavy edges detail. The removable bottom is really essential for upside-down cakes as it makes it so much easier to flip!

Blackberry Upside-Down Cake

Blackberry Upside-Down Cake
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

This simple Blackberry Upside-Down Cake is made with frozen Blackberries - so easy, quick and delicious!

Course: Dessert
Cuisine: French
Servings: 8 people
Author: thefoodiejourney
Cake Batter
  • 40 gr (1/4 cup) Brown Sugar
  • 125 gr Butter at room temperature
  • 3 Eggs, separated
  • 75 gr (1/3 cup + 1 tbsp.) Almond Meal
  • 75 gr (1/2 cup) Plain Flour
  • 1 tbsp. Baking Powder
  • 1 Lemon (Juice + Zest)
  • 250 gr (2 cups) Frozen Blackberries
  • 2 tbsp. Brown Sugar
  • 1 teasp. Cinnamon (Optional)
  • 1 tbsp. Lemon Juice
  • 1 tbsp. Cornstarch
  1. Preheat your oven on 180'C.

  2. Using a hand mixer, cream the Brown Sugar and Butter until fully combined into a light paste.

  3. Add the Egg Yolks one at a time, mixing well between each egg, then the Lemon Juice and Lemon Zest.

  4. Sift in the Almond Meal, Plain Flour and Baking Powder.

  5. In a seperate bowl, beat the Egg Whites into medium peaks. Fold then in the cake batter and set aside.

  6. In another bowl, roughly mix the Frozen Blackberries, Brown Sugar, Cinnamon, Lemon Juice and Cornstarch.

  7. Put the Blackberry Mix at the bottom of your Quiche Pan (see note 1). 

    Cover them with the Cake Batter and bake for 15 to 20 minutes.

  8. Let the cake cool down for at least 15 minutes before pushing the bottom out and flipping the cake on a plate.

Recipe Notes
  1. I lined my quiche pan with baking paper I had cut in a circle the size of the bottom of the pan. Even though the pan has a removable bottom, using additional baking paper is a great way to make sure none of the fruits are going to stick to the bottom of the pan when you flip it.


Blackberry Upside-Down Cake: a super easy cake recipe that is truly delicious!






  1. Danica Anne Panganiban

    September 2, 2018 at 7:40 pm

    I will print your recipe and will keep my fingers crossed that mine will look as beautiful as yours.:)

    1. thefoodiejourney

      September 5, 2018 at 11:25 am

      I’m sure it will!


    September 2, 2018 at 8:01 pm

    This cake looks wonderful! I must buy some blackberries to keep in the freezer. Thanks for sharing!

    1. thefoodiejourney

      September 5, 2018 at 11:25 am

      Thanks Marcella! I love having lots of berries in the freezer, it is so handy!

  3. mayurisjikoni

    September 2, 2018 at 11:17 pm

    Super tempting with all the berries. Such a lovely bake and like your tip of lining the bottom with parchment paper to avoid the fruit sticking to the bottom.

    1. thefoodiejourney

      September 5, 2018 at 11:25 am

      It is definitely a great way to make sure the cake flips well 🙂

  4. Deanna

    September 3, 2018 at 7:27 am

    Excuse me while I drool over these pictures! I need this in my life right NOW!

    1. thefoodiejourney

      September 5, 2018 at 11:26 am

      Haha thanks Deanna! Go make some!

    1. thefoodiejourney

      September 5, 2018 at 11:26 am

      Thank you 🙂

  5. Amanda

    September 6, 2018 at 10:25 pm

    I love a quick and easy dessert recipe! I don’t like to spend a ton of time preparing the cake, I like to spend most of my time eating the cake! Haha. This sounds so good!

    1. thefoodiejourney

      September 7, 2018 at 10:33 am

      Thanks Amanda! This cake is definitely for you then, though I dont know if you will have lots of time to enjoy eating the cake – it may be gone really fast haha!

  6. joskitchenlarder

    September 9, 2018 at 10:51 pm

    I love how impressive the upside down cakes look and your one is yet another example Sylvie 🙂 The sponge looks beautifully moist and the blackberries on top, well they look soo tempting… You simply need to help yourself to a slice. I’m really surprised how quick it was to make too- perfect! Thank you for sharing with #BakingCrumbs 🙂 x

    1. thefoodiejourney

      September 14, 2018 at 11:09 am

      Thank you so much! It really is one of my favourite cake to make – so easy, quick, yet so delicious!

  7. confarreo

    September 10, 2018 at 2:11 am

    Oh wow love the sound of this. A perfect Autumnal bake. Gorgeous!

    1. thefoodiejourney

      September 14, 2018 at 11:09 am

      Thanks Corrina, definitely perfect for Autumn!

I always love to hear your feedback!