Blackberries, A Snake and An Upside Down Cake

Blackberry is a kind of fruit that no one can resist since it is so plump and sweet. When this fresh berry can be found in the market, I always buy as much as possible. Once I go back home, the first thing is opening the bag and eating these delicious babies. I still remember a sentence, you ate that first one and its flesh was sweet, like thickened wine: summer's blood was in it. Today here I would like to show you a very tasty but easy blackberry recipe. It is absolutely one of the most beautiful Cast iron DESSERT recipes and this recipe will probably be your go-to dish when fresh local blackberries are available. You will never regret trying this upside down cake recipe----blackberry cake skillet. I am a nut for upside down cakes especially this one. It is just so moist, beautifully sweet and chewy. You can bake this fabulous one pan food in the morning and serve with a cup of black tea.


upside down blackberry cake skillet


3 eggs

1/2stick butter

2 peaches

The zest of 1 Lemon

1 cup Raw Sugar (or Turbinado)

1 cup Almond Meal Flour

2 cups Bob’s Red Mill Gluten Free Cornbread Mix

2 cups Buttermilk

Sliced Almonds


  1. Put the 1/2 stick of butter into a 10-12 inch Cast iron skillet until melted and browned. Remove skillet from heat and then set aside to cool.
  2. Preheat oven to 375. Slice peaches and place them in the bottom of theCast iron skillet over the browned butter. Then sprinkle the Blackberries to cover bottom of skillet.
  3. In a large bowl, whisk together the cornmeal, almond flour and sugar. Add eggs & buttermilk & lemon zest. Blend until batter is smooth. Spread batter over fruit in the skillet. Sprinkle with a handful of sliced almonds.
  4. Bake in the oven for about 30-40 minutes or until the surface turns into golden brown, bubbly around the edges and set in the center.
  5. Remove from the oven and cool for about 10 minutes.
  6. Place a plate or platter larger than the skillet face down over the skillet and then quickly invert plate and skillet right side up with care.
  7. Dust with a bit of powdered sugar if desired. Enjoy it.


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This crunch of the cornmeal combined with the browned butter, lemon zest and almond flavors can wake you up immediately when it is removed from the oven. It smells really good. But don’t put your spoon in the skillet immediately since this one pan cake can be more gorgeous when upside down served in plate. This cake finishes perfectly, let it have the full 15-minute cool time on the wire rack. Using the rack helps it cool evenly, especially on the bottom, allowing for the fruit and sugar mixture to set and seal to the cake. And when the berries and juice run down the sides, you may astonished and lose in this fruitful cake. Also it can be a great breakfast cake when served with a cup of black tea. Use a Cast iron skillet when making this delicious Upside-Down Blackberry Cake. Because the heavy pan keeps the butter from burning and the handle makes it easy to flip the cake upside down when it is done. I love this recipe. I have used it with so many different fruits and in many variations. It is so easily adaptable to many different occasions and you can dress it up or down anytime. So next morning, why not make this summer time blackberry snake to satisfy your appetite? Plus, a good start will make you feel energetic in the whole day!

Next time I will give you another easy but tasty dessert recipe. It is SKILLET BLUEBERRY SLUMP. Blueberry is my favorite and I think I may have told you guys so many times. When this one pan food removing from the oven, it is hot and bubbly and smells heavenly. I must say I can’t hold myself when it is still hot. One spoon after another spoon, I must be crazy when this blueberry slump come in to my view. Hope you can like my next recipe!

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