Blackberry and lemon upside-down cake

Blackberry and lemon upside down cake


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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.

  • 175g of unsalted butter, softened
  • 175g of caster sugar
  • 3 large eggs, room temperature
  • 115g of self-raising flour, sifted
  • 1/2 tsp baking powder
  • 75g of ground almonds
  • 2 lemons, zested
  • 250g of blackberries
  • créme fraiche, to serve
Start by preheating your oven to 180ºC and and greasing a 20cm springform cake tin
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
Fold in the flour, baking powder, almonds and lemon zest. Mix to combine but don’t over work
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
Bake for 45–50 minutes, until cake is springy to the touch and golden brown
Serve warm from the oven or at room temperature with crème fraîche on the side
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