Blueberry Raspberry Upside-Down Cake

Photo by Joe Williams

The spectacular thing about upside-down cakes is that they look fancy without all of the work. There’s no frosting to fuss with, just pour a little melted butter, brown sugar, and fruit in the bottom of a cake pan, top with batter, and bake. We ate a piece that was slightly warm, and it was wonderful! The cinnamon adds a nice spiciness to the cake, and the fruit is the crowning glory! This cake could easily be served for brunch, or after dinner. 

• 4 tablespoons melted butter
• 1/2 cup light brown sugar
• 2 cups blueberries
• 1/2 pint raspberries
• 1 tablespoon lemon juice
• 1/2 cup butter
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/3 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup milk

1. Preheat oven to 350º. In a 9″ x 9″ square cake pan, pour in melted butter, and crumble in brown sugar. Distribute blueberries and raspberries evenly in the bottom of the pan. Sprinkle with lemon juice.

2. In a large bowl with an electric mixer, cream the 1/2 cup butter and granulated sugar until light in color, then add in the egg and vanilla.

3. In a separate smaller bowl, combine flour, baking powder, salt, and cinnamon. Add the flour mixture and the milk to the butter mixture in three separate batches, beating after each addition.

4. Pour batter into the pan, spreading evenly over the fruit layer. Bake for 45 to 55 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes on a wire rack. Run a knife around the perimeter of the cake, and invert on a large plate.