Easy and beautiful cake to make with ingredients you have on hand. Great to take to a party or picnic. Use a cake plate that is wider than the cake; the berries and juice run down the sides, but it is gorgeous when done!

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Topping:
Cake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, 1 to 3 minutes. Stir 3/4 cup white sugar into berries, crush berries slightly with a fork, and continue cooking until berries are hot and slightly broken-down, about 5 minutes more; remove from heat and pour into a 9-inch cake pan.

  • Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.

  • Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into batter.

  • Pour batter over blackberry mixture in the 9-inch cake pan.

  • Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Cook's Note:

Instead of heating the brown sugar, butter, and blackberries together in a saucepan, I heat them directly in the cake pan on the stove.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

351 calories; 12.9 g total fat; 68 mg cholesterol; 314 mg sodium. 56.3 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2014
Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topping on top of the parchment paper. Because this is a rather thick cake batter I scooped the batter onto the topping gently spread with a spatula and baked for 40 minutes. I allowed the cake to cool and turned the cake plate upside down over the cake pan and then flipped it removed the pan and slowly peeled the parchment paper. This cake sliced and served so well. A couple of our guests wanted vanilla ice cream with their serving however I preferred the cake just as it was. Thank you PamelaP for sharing your delicious recipe. I will be making this again and again. Read More
(44)

Most helpful critical review

Rating: 2 stars
08/13/2014
I did not care for this recipe. Read More
(9)
64 Ratings
  • 5 star values: 35
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/13/2014
Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topping on top of the parchment paper. Because this is a rather thick cake batter I scooped the batter onto the topping gently spread with a spatula and baked for 40 minutes. I allowed the cake to cool and turned the cake plate upside down over the cake pan and then flipped it removed the pan and slowly peeled the parchment paper. This cake sliced and served so well. A couple of our guests wanted vanilla ice cream with their serving however I preferred the cake just as it was. Thank you PamelaP for sharing your delicious recipe. I will be making this again and again. Read More
(44)
Rating: 5 stars
07/13/2014
Everyone loved this cake. The blackberries were freshly picked from our Thornless Blackberry vines. I lined the bottom of a deep 9" fluted pan with parchment paper and poured the blackberry topping on top of the parchment paper. Because this is a rather thick cake batter I scooped the batter onto the topping gently spread with a spatula and baked for 40 minutes. I allowed the cake to cool and turned the cake plate upside down over the cake pan and then flipped it removed the pan and slowly peeled the parchment paper. This cake sliced and served so well. A couple of our guests wanted vanilla ice cream with their serving however I preferred the cake just as it was. Thank you PamelaP for sharing your delicious recipe. I will be making this again and again. Read More
(44)
Rating: 4 stars
07/12/2014
Very sweet and cake like cobbler topping. I used fresh picked blackberries but found the seeds really gritty so I suppose you could use blueberries. Anyway I made the batter which seemed too thick for cake and poured it over the cooked berries. It was really thick and not easily spread within the 9 inch pan. Don't worry though because the batter eventually covered the pan top and cooked to a cobbler consistency. I will use a 1/4 cup less brown and white sugar otherwise everything else was fine! Read More
(24)
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Rating: 5 stars
06/27/2015
I suspect that the size of the eggs used in this recipe affected the density of the batter for some folks. Per the baking advice of Ina Gartem - aka "The Barefoot Contessa" - I always use extra large eggs and this was not an issue. Read More
(19)
Rating: 5 stars
03/14/2015
I had some super sour blackberries in the fridge and decided to try this recipe out. Initially it was for home but had a last minute dinner to go to so decided to take it along. Safe to say it was a success!! As the other comments said the cake mixture was quite thick and I was worried that there wasn't enough of the mixture. But it turned out fine. The cake was a little dry so I might add a bit more milk next time. It was also a bit sweet so might use a tad less sugar for the cake next time. Definitely would make this again!! Really quick and easy for something so lovely! Read More
(15)
Rating: 5 stars
06/14/2015
This cake is superb! Everyone goes crazy over it....it disappears quickly. Moist and delicious! I did substitute sour cream for the milk (just because I had some in the refrigerator). Wow! Excellent! Read More
(14)
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Rating: 5 stars
09/16/2014
Fantastic! I used blackberries from our vines and because I ran out of regular flour I substituted 1/2 c of rice flour. Tender cake with a lovely sugary bottom crust very buttery. Absolutely delicious and now I have a #1 recipe for all these yummy blackberries. Thank you! Read More
(12)
Rating: 2 stars
08/13/2014
I did not care for this recipe. Read More
(9)
Rating: 5 stars
09/07/2015
It was sooo good. Blackberry mixture is sweet the cale not so much. A delicious balance. Used a bundt pan. Very pretty when you flip it. The blackberry mixture would be fantastic on pancakes or waffles. Will definitely make it again. Read More
(9)
Rating: 5 stars
07/11/2016
I've made this twice now and it's delicious. I used wild blackberries from our farm and extra large farm fresh eggs. It seemed like the cake batter wasn't enough to really make a cake but it was. It turned out great. I took it to church tonight and everyone raved about it and asked for the recipe. Thanks so much for sharing this recipe. Read More
(6)