2 teaspoons melted butter
1⁄3 cup brown sugar
1½ teaspoons grated lemon peel
2 cups fresh blackberries
1¼ cup all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
2⁄3 cup sugar
2 tablespoons butter
1 large egg
3⁄4 teaspoon vanilla extract
1 teaspoon lemon juice
½ cup skim milk

8, 3 inch wedges.


Preheat oven to 350°F.

Place melted butter in the bottom of a 9-inch round cake pan.

Sprinkle with brown sugar and lemon rind.

Top with berries.Set aside.

Combine flour, baking powder and salt in a small bowl. Set dry ingredients aside.

Beat sugar and butter together in a large bowl with a mixer on medium speed until well blended.

Add egg, vanilla, and lemon juice. Mix well.

Add dry ingredients to egg mixture alternately with milk, beginning with milk and ending with flour. Mix after each addition.

Spoon the batter over the blackberries.

Bake at 350 degrees for 40 minutes.

Cool cake for 5 minutes on a wire rack. Loosen edges of the cake with a knife and place a plate upside down on top of cake; invert onto plate.

Serve warm.

Nutritional Analysis: 
230 calories
5 g fat
35 mg cholesterol
220 mg sodium
45 g carbohydrate
2 g fiber
4 g protein

Blackberry Lemon Upside Down Cake - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2010

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.