Blackberry Almond Upside-Down Cake Recipe Easy and Delicious

Posted on August 18, 2025

There’s something magical about a Blackberry Almond Upside-Down Cake that makes it the perfect centerpiece for any occasion. From the moment you flip the pan and reveal those glistening blackberries nestled in a golden caramel glaze, it’s pure dessert bliss. This recipe combines the tart juiciness of blackberries with the nutty richness of almonds, all baked into a tender, buttery cake. Trust me, once you try this, it’ll become one of your go-to desserts.

I first fell in love with upside-down cakes during a family gathering. My grandmother would make pineapple versions, but as a blackberry lover, I knew I had to create my own twist. Blackberries bring a bold flavor that pairs beautifully with almond flour, creating a unique dessert that’s surprisingly easy to make. Whether you’re hosting a dinner party or just need a sweet treat, this cake will steal the show!

Recipe Story/Background

Upside-down cakes have a long history, dating back to the early 1900s when cast iron skillets were used for baking. The concept of layering fruit and sugar on the bottom of a pan and then pouring batter over it was originally a clever way to make desserts without fancy equipment. Over time, the classic pineapple version became famous, but variations featuring seasonal fruits like apples, peaches, and berries have gained popularity.

This Blackberry Almond Upside-Down Cake is my modern twist on the tradition. Blackberries, with their deep purple hue and tangy sweetness, are perfect for late summer and early fall. They create a stunning visual and flavor contrast to the nutty almond cake base. For me, this recipe brings back memories of picking blackberries on warm afternoons and enjoying fresh-baked treats with family. It’s a dessert that feels nostalgic yet fresh.

Another reason I love this cake is its versatility. Blackberries are just the beginning—you can swap them out with raspberries or blueberries, depending on the season. Plus, the almond flour adds a moist texture that feels indulgent without being heavy. It’s a dessert that feels both rustic and elegant, making it suitable for casual afternoons or fancy dinner parties.

Ingredient Discussion

Let’s talk about the key ingredients that make this Blackberry Almond Upside-Down Cake so irresistible. Each one plays an important role in flavor and texture, so choosing and preparing them well is key.

Blackberries: Fresh blackberries are the star of this recipe. Look for plump, firm berries with a deep color. If fresh ones aren’t available, frozen blackberries can work—just thaw and drain them before use. For a sweeter twist, you can mix in a few raspberries.
Brown Sugar: Brown sugar creates that sticky, caramelized topping we all love. Dark brown sugar adds a richer molasses flavor, but light brown sugar works well too. If you’re out of brown sugar, coconut sugar can be a substitute.
Butter: For the topping and batter, unsalted butter is best. It lets you control the salt levels. Room temperature butter ensures smooth mixing, so let it sit out for a bit before starting.
Almond Flour: Almond flour gives the cake its tender, slightly nutty texture. You’ll want fine almond flour for the best results. If you’re gluten-free, this is a great option, and you can pair it with gluten-free all-purpose flour.
All-Purpose Flour: Balancing almond flour with all-purpose flour creates a perfect structure for the cake. You can substitute with a gluten-free blend if needed.
Eggs: Eggs are the binding agent that hold everything together. Room temperature eggs blend better into the batter, giving you a smoother texture.
Vanilla Extract: Vanilla enhances the sweetness and brings out the almond flavor. Use pure vanilla extract for the best taste.
Milk: Whole milk works beautifully, but almond milk or oat milk can be used for a dairy-free version. Just make sure whatever you use is unsweetened.

Each ingredient has a purpose, and with a little care, you can create a cake that’s both beautiful and delicious!

Equipment Needed

You don’t need fancy tools to make this Blackberry Almond Upside-Down Cake, but a few essentials will make the process smoother.

9-inch round cake pan: This is the ideal size for the recipe. A springform pan can also work if lined properly.
Mixing bowls: You’ll need at least two—one for the topping and one for the batter.
Electric mixer: While you can mix by hand, an electric mixer makes the batter fluffier and easier to work with.
Spatula: A silicone spatula is great for spreading the batter evenly and scraping the bowls clean.
Whisk: Useful for combining dry ingredients evenly.
Cooling rack: To cool your cake evenly without soggy bottoms.

If you don’t have a cake pan, a cast iron skillet works as an alternative—just grease it well to prevent sticking. For budget-friendly options, check your local thrift store for pans and mixers. They’re often great finds!

Preparation Method

Preheat the oven: Set your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Prepare the topping: In a small saucepan, melt 4 tablespoons (60g) of butter and stir in ½ cup (100g) of brown sugar. Pour this mixture into the prepared pan and spread evenly. Arrange blackberries over the sugar mixture in a single layer.
Mix dry ingredients: In a mixing bowl, whisk together 1 cup (120g) almond flour, ¾ cup (90g) all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
Cream butter and sugar: In a separate bowl, beat ½ cup (115g) softened butter and ¾ cup (150g) granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs and vanilla: Beat in 2 large eggs one at a time, followed by 1 teaspoon of vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with ½ cup (120ml) milk, beginning and ending with dry ingredients. Mix until just combined.
Pour batter over blackberries: Carefully spoon the batter over the blackberries, spreading it evenly with a spatula.
Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes before running a knife around the edges.
Flip and serve: Place a serving plate over the pan and flip the cake upside down. Remove the pan and parchment paper, revealing your blackberry topping.

Your cake should smell amazing—with hints of caramel, berries, and almonds filling your kitchen. Let it cool slightly before serving.

Cooking Tips & Techniques

Here are a few tips to ensure your Blackberry Almond Upside-Down Cake turns out perfectly:

Don’t skimp on parchment paper: It makes flipping the cake much easier and prevents sticking.
Use room temperature ingredients: Butter, eggs, and milk mix better and create a smoother batter.
Don’t overmix: Overmixing the batter can lead to a dense cake. Mix until ingredients are just combined.
Test for doneness: Ovens can vary, so check your cake with a toothpick at the 40-minute mark.
Cool before flipping: Let the cake cool for at least 10 minutes to avoid breaking or tearing.

If you’ve ever had trouble with sticky tops, lightly butter the sides of your pan before adding the topping. And don’t worry if a few berries stick—they add character!

Variations & Adaptations

This recipe is highly adaptable, so feel free to experiment:

Seasonal fruits: Swap blackberries for raspberries, blueberries, or sliced peaches depending on what’s in season.
Dairy-free option: Use almond milk and coconut oil instead of butter for a dairy-free alternative.
Gluten-free version: Replace the all-purpose flour with a gluten-free baking mix. The almond flour already makes it naturally gluten-friendly.
Nut-free variation: Skip the almond flour and use regular all-purpose flour, or substitute with oat flour.

Personally, I love adding a pinch of cinnamon to the topping for a warm, spicy note. It’s a fun way to make the cake feel cozy during colder months.

Serving & Storage Suggestions

This Blackberry Almond Upside-Down Cake is best served slightly warm, but it’s delicious at room temperature too. Pair it with:

Vanilla ice cream or whipped cream for a creamy contrast.
A hot cup of coffee or tea for a comforting treat.
Fresh berries on the side for extra color and flavor.

To store, cover the cake tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to a month. Reheat slices in a microwave for 20-30 seconds to enjoy warm.

Nutritional Information & Benefits

Here’s an estimate of the nutritional breakdown per serving:

Calories: 280
Fat: 14g
Carbohydrates: 34g
Protein: 5g

The blackberries are packed with antioxidants and vitamin C, which support immune health. Almond flour adds healthy fats and boosts the protein content, making this dessert a bit more nutritious than your average cake. However, it does contain butter and sugar, so enjoy it in moderation!

Conclusion

If you’re looking for a dessert that’s equal parts stunning and delicious, this Blackberry Almond Upside-Down Cake is the answer. It’s simple enough for beginner bakers but impressive enough to wow your guests. I love how the caramelized topping pairs with the fluffy almond cake—it’s truly a match made in heaven.

Happy baking, and remember: dessert is always better when shared!

Frequently Asked Questions

Can I use frozen blackberries?

Yes, frozen blackberries work well. Just thaw and drain them before using to avoid excess liquid.

Can I make this cake ahead of time?

Absolutely! Bake it the day before and store it in the refrigerator. Reheat slices in the microwave before serving.

What’s the best way to flip the cake?

Let the cake cool for 10 minutes, then place a plate over the pan and flip quickly but gently. Use parchment paper for an easier release.

Can I substitute almond flour?

If you’re nut-free, use all-purpose flour or oat flour instead. The texture will be slightly different, but still delicious.

What toppings pair well with this cake?

Vanilla ice cream, whipped cream, or even a dollop of Greek yogurt make excellent accompaniments!