Ingredients for Oregon Blackberry Upside Down Cake
- 2 cups fresh Oregon blackberries
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- Shortening
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 cup (1 stick) unsalted butter, softened
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oregon Blackberry Upside Down Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Oregon Blackberry Upside Down Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a medium bowl, gently toss together 2 cups fresh Oregon blackberries, 1/2 cup granulated sugar, and 2 tablespoons cornstarch. Mash a few blackberries for added texture.
- Pour the blackberry mixture into the prepared pan and spread evenly.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Carefully pour the batter over the blackberry mixture in the pan and spread evenly.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm with a scoop of French vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
142g
Fat
13g
Carbs
17g
