Blackberry-Lemon Upside-Down Cake

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8 servings


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2 teaspoons butter or stick margarine, melted
1/3 cup packed brown sugar
1 1/2 teaspoons grated lemon rind
2 cups fresh blackberries
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
2 tablespoons butter or stick margarine, softened
1 large egg
3/4 teaspoon vanilla extract
1/2 cup fat-free milk


Preheat oven to 350°.

Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.

Beat granulated sugar and 2 tablespoons butter in a large bowl at medium speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate.

Created date

June 2000

Nutritional Information

Calories 239
Caloriesfromfat 18 %
Fat 4.8 g
Satfat 2.7 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 3.7 g
Carbohydrate 46.2 g
Fiber 2.4 g
Cholesterol 38 mg
Iron 1.5 mg
Sodium 224 mg
Calcium 97 mg