If you’re looking for a cake that’s beautiful, comforting, and surprisingly easy, this Upside Down Berry Cake is exactly what you need. Made with a soft, lemon-scented batter and a vibrant layer of berries on top, this cake is the perfect balance of fresh, fruity, and tender – without being soggy.

What makes this recipe extra special?
It works beautifully with frozen berries, making it a year-round cake you can bake anytime, no matter the season.

After baking, the cake is flipped upside down, revealing a glossy, jewel-toned berry topping that looks stunning with minimal effort. It’s the kind of cake that feels rustic yet elegant, perfect for coffee time, brunch, or dessert.

What Is an Upside Down Berry Cake?

• An upside down cake is baked with fruit placed at the bottom of the pan and batter poured on top. Once baked, the cake is flipped, so the fruit becomes the topping. While pineapple upside down cake is the most famous version, berry upside down cake is a lighter, fresher twist that feels modern and versatile.
• This version uses mixed berries, lemon zest, and lemon juice to brighten the flavor and balance the sweetness. The result is a moist but fluffy cake with a tender crumb and a vibrant fruit layer on top.

Why You’ll Love This Berry Upside Down Cake

• Works perfectly with frozen berries
• Moist but not soggy
• Soft, fluffy texture with a light crumb
• Fresh lemon flavor
• Simple ingredients, no fancy techniques
• Perfect for a 26 cm (10-inch) springform pan
• Easy to customize with different fruits

Ingredients You’ll Need for the Upside Down Berry Cake

For the Cake Batter:

• Eggs: Provide structure and richness.
• Sugar: Sweetens the cake and helps create a soft crumb.
• Milk: Adds moisture and tenderness.
• Oil: Keeps the cake extra moist for days.
• All-purpose flour: Forms the base of the cake.
• Baking powder: Gives the cake lift.
• Vanilla: Adds warmth and depth.
• Lemon zest: Brings freshness and aroma.
• Lemon juice: Balances sweetness with acidity.
• Salt: Enhances all flavors.

For the Berry Layer:

• Frozen mixed berries: The star of the cake.
• Sugar: Lightly sweetens the berries.
• Cornstarch: Binds berry juices and prevents sogginess.
• Ground almonds or breadcrumbs (optional): Absorb excess moisture for a perfect texture.

For Making the Upside Down Berry Cake, Here Are the Essential Tools You’ll Need

• Springform Pan (26 cm / 10-inch): An oven-safe springform pan is ideal for upside down cakes, as it allows for easy release after flipping and helps keep the berry layer intact.
• Parchment Paper: Lining the bottom of the pan prevents the berries from sticking and ensures a clean, beautiful release when the cake is flipped.
• Mixing Bowls: You’ll need at least two bowls one for the wet ingredients and one for the dry ingredients to ensure even mixing and a smooth batter.
• Whisk or Electric Hand Mixer: Used to beat the eggs and sugar until light and fluffy, which helps create a soft and airy cake texture.
• Kitchen Scale or Measuring Cups: Accurate measurements are key for the right batter consistency, especially when baking with fruit.
• Rubber Spatula: Perfect for gently folding the dry ingredients into the batter without overmixing.
• Zester or Fine Grater: Used to zest the lemon and add fresh citrus aroma without bitterness.
• Cooling Rack: Allows the cake to cool evenly before flipping, preventing excess moisture from collecting at the bottom.
• Aluminum Foil: Helpful for covering the cake during baking if the top browns too quickly while the center finishes baking.
• Serving Plate or Cake Stand: Needed to flip and present the cake beautifully once baked.

Here is the full Recipe for the Upside Down Berry Cake

Ingredients:

For the Cake Batter

• 4 eggs
• 170 g – 190 g granulated sugar (3/4 cup + 2 – 6 tbsp) granulated sugar
• 200 ml (3/4 cup + 1 tbsp) milk
• 150 ml (2/3 cup) neutral oil
• 375 g (3 cups) all-purpose flour
• 10 g (2 1/2 tsp) baking powder
• 2 tsp vanilla extract
• Zest of 1 lemon
• Juice of 1/2 lemon (about 2 tbsp)
• 1 pinch salt

For the Berry Layer

• 400–500 g (3–4 cups) frozen mixed berries
• 25 g (2 tbsp) granulated sugar
• 8–16 g (1–2 tbsp) cornstarch

Directions:

1. Prepare the Pan
   Preheat your oven to 180°C (350°F), top and bottom heat.
   Line the bottom of a 26 cm (10-inch) springform pan with parchment paper. Lightly grease the sides.
   Spread the frozen berries evenly over the bottom of the pan. Sprinkle with 2–3 tablespoons of sugar and set aside.
   
2. Make the Batter
   In a large bowl, beat the eggs and sugar until pale, thick, and fluffy (about 3–4 minutes).
   Add the milk, oil, lemon juice, and vanilla and mix until fully combined.
   In a separate bowl, whisk together the flour and baking powder. Add the dry ingredients to the wet mixture and gently mix until just combined.
   Fold in the lemon zest last.
   
3. Assemble the Cake
   Carefully pour the batter over the berries, making sure it fully covers them. Smooth the top gently.
   
4. Bake
   Bake for 50–55 minutes on the middle rack.
   If the top starts browning too quickly, loosely cover with aluminum foil and continue baking.
   The cake is done when a skewer inserted into the center comes out with moist crumbs but no raw batter.
   
5. Cool & Flip
   Let the cake cool in the pan for 10–15 minutes, then carefully release the springform ring.
   Place a serving plate on top, flip the cake, and gently peel off the parchment paper.
   
6. Finish
   Dust with powdered sugar if desired and let cool slightly before slicing.

Tips for the Perfect Upside Down Berry Cake

• Do not thaw the berries – this prevents excess liquid
• Use parchment paper for clean flipping
• Cover the cake if the top browns too fast
• Allow resting time after baking for best structure

Storage & Make-Ahead

• Store covered at room temperature for 1 day
• Refrigerate for up to 3 days
• Best served slightly warm or at room temperature

More Baking Ideas:

• Strawberries & Cream Cookies – Soft, buttery cookies infused with fresh strawberries and a velvety cream filling – the ultimate summer treat!
• White Chocolate Raspberry Cookies -Delight in the perfect balance of sweet white chocolate and tart raspberries with every bite of these irresistible cookies.
• Lemon Poppy Seed Cookies -These zesty lemon cookies with a hint of poppy seed crunch will brighten up your day with a refreshing burst of flavor.
• Lemon Cheesecake Cookies with Blueberry Curd – Bright, tangy, and irresistibly creamy, these Lemon Cheesecake Cookies with Blueberry Curd are a zesty delight topped with a luscious blueberry swirl. Perfect for citrus lovers looking for a sweet twist!

Watch the recipe video here. Let’s get to baking! Here is the full recipe:

Summary

Recipe Name

Upside Down Berry Cake

Author Name

Isabel

Published On

2026-01-21