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Berry Upside Down Cake Recipe You’ll Love Every Time

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An ultra-moist berry upside down cake topped with rich caramelized berries, delivering a perfect balance of sweet and tangy flavors in a beautiful dessert.

Ingredients

Scale
  • 3/4 cup unsalted butter (divided)
  • 1 1/4 cups brown sugar
  • 3 1/2 cups mixed berries (blueberries, strawberries, raspberries, blackberries)
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Melt 1/2 cup butter and mix with brown sugar, then spread evenly in the pan.
  3. Arrange mixed berries evenly over the caramel mixture.
  4. In a bowl, cream remaining butter and granulated sugar until light and fluffy.
  5. Add eggs one at a time, mixing thoroughly after each addition.
  6. Stir in vanilla extract.
  7. In another bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.
  8. Gradually add dry ingredients to wet mixture, alternating with milk.
  9. Mix until just combined and smooth.
  10. Pour batter over berries and spread evenly.
  11. Bake for 40–45 minutes until golden brown and set in the center.
  12. Cool for 10–15 minutes, then carefully invert onto a serving plate.
  13. Allow to cool slightly before slicing and serving.

Notes

  • Use fresh berries for best flavor and texture.
  • Drain frozen berries thoroughly to prevent excess moisture.
  • Avoid overmixing the batter to keep the cake light and fluffy.
  • Add citrus zest for a brighter flavor profile.
  • Let cake cool slightly before flipping to maintain structure.
  • Store in an airtight container for up to 3 days.
  • Reheat slices slightly for best taste and texture.

Nutrition

Find it online: https://recipeeasily.com/berry-upside-down-cake/