Wednesday, July 2, 2014

Blackberry Upside Down Cake


2-3 cups fresh blackberries
1 stick butter, cut into chunks
1 cup self rising flour
1 cup sugar
1 cup milk
1 egg
1 tsp. vanilla

Preheat oven to 350 degrees.  Put butter in 9 x 13 x 2 baking dish and place in the oven as it preheats.  In a medium size bowl whisk flour, sugar, milk, egg and vanilla until smooth.  After oven preheats remove baking dish and evenly spread butter around bottom.  Add blackberries.  Pour batter evenly over berries.  Bake 35 minutes or until tooth pick inserted in center comes out clean.

Comments:  This can be made using just about any fruit.  I've made it with apples, strawberries and blueberries but I always use fresh fruit.  I'm sure this can be made with thawed frozen fruit but it may take a bit longer to cook due to the liquid in frozen fruit.  This dish is good without being too sweet, easy to make and everyone seems to love it.  One thing I do when it first comes out of the oven is to dot it with a little butter and sprinkle a light dusting of sugar over the butter after it melts.

Comment from Carol:  The blackberry cake was out of this world.  Mom and I ooohed and aaahed as we ate it and wondered how we could be so lucky!  It is not too sweet but respects that special tartness of blackberries.  The sugar sprinkled on top is in just the right place.
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