Blackberry Lemon Upside Down Cake
The blackberries in our garden are very much awaited. First, we eat plenty of them, then I store some in the freezer and I also make a dessert from them (we have enough blackberries to satisfy all our desires). Before, I would use the blackberries mostly for the Easy Fruit Galette, as an addition to other fruits. This year, I wanted to make a special blackberry cake. After several tests, I came up with this absolutely wonderful blackberry upside down cake - the crust is tender, the blackberry topping is fragrant, and the juice moistens the whole cake and makes it finer.
Also and as usual, everything is simple and without a lot of hassle, as I don't like to stay in the kitchen all day with lots of maneuvers and many dishes to wash after.
First, we prepare the pan for the cake and don't forget to heat the oven to 190 degrees C.
So, brush with a little oil a round pan, 26cm in diameter, a springform pan would be better (but not necessary).
Line with baking paper. Notice that, thanks to the oil, it will stick better to the tray and you can arrange it much easier.
Use a single piece of parchment to line the pan with. The ends are rising up the sides to avoid any leaking of juice in the process and also to prevent the cake from sticking to the pan.
In a large bowl, place the blackberries, add the juice from a lemon (peel it beforehand and keep it for later for the crust), 3-4 tablespoons of sugar and 1 tablespoon of starch.
Mix well with a spoon and set aside for a little, while we prepare the rest of the ingredients.
In a plate, mix 170g of flour with 1 teaspoon of baking powder and a little salt.
In a different bowl, combine 2 eggs, 150g of sugar, vanilla essence and the grated peel from 1 lemon (we used the juice above).
Mix well with a whisk until smooth.
Then stir in the melted butter little by little.
At the end, add the mixture of flour, baking powder and salt.
Stir well with the whisk until the lumps go away. The batter must be liquid but quite dense, difficult to run from the spoon.
Now place the blackberries, together with the juice they released, in the springform pan we prepared at steps 1-2.
Shake a little to spread over the entire bottom of the pan.
Pour the batter on top, over the whole surface of the fruit and smooth out carefully with a spoon.
Bake the cake in the preheated oven at 190 degrees C, for about 35-40 minutes, until the top is nicely browned.
After baking, leave on the table for about 1-2 hours to cool and allow the syrup and the blackberries at the bottom to thicken.
Then remove the sides of the pan, turn the cake over onto a plate and carefully remove the baking paper.
You should have a layer like this of blackberries on top, delicious and fragrant.
You can serve the cake warm, but it will be a bit more fragrant and tender after it cools.
We had it simple, but it can be combined with some vanilla ice cream, lemon, berries etc.
Enjoy!
