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Bumbleberry Buttermilk Upside-Down Cake

In Canada, where cookbook author Gail Simmons grew up, “bumbleberry” refers to a mix of berries—usually blueberries, raspberries, and blackberries. Here, she layers the fruit in a wide skillet over a thin layer of sugar that caramelizes while the cake bakes. The tender, lemony buttermilk cake is the...
230
45
1 hr 20 min
TOTAL TIME
447
CALORIES
$1.06
PER SERVING
Bumbleberry Buttermilk Upside-Down Cake
Ingredients
14 INGREDIENTS
8 SERVINGS
Vanilla Extract
1 1/2 tsp vanilla extract
Sweetened Whipped Cream
sweetened whipped cream
for serving
Eggs
2 large eggs
Unsalted Butter
3/4 cup unsalted butter
cubed, at room temperature, divided
Mixed Fresh Berries
2 cups mixed fresh berries
Powdered Sugar
powdered sugar
for dusting
All-purpose Flour
1 1/3 cups all-purpose flour
Lemon Zest
4 tsp lemon zest
divided
Lemon Juice
1 tbsp lemon juice
Baking Powder
1 1/2 tsp baking powder
Whole Buttermilk
1/2 cup whole buttermilk
Kosher Salt
1 tsp kosher salt
divided
Baking Soda
1/2 tsp baking soda
Granulated Sugar
1 1/2 cups granulated sugar
divided
Directions
24 STEPS
View Directions on Food and Wine
Health Info
Macros
62g
CARBS
19g
FAT
4g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What type of pan should I use for making Milk Cake?
When should I add sugar while making Milk Cake?
My Milk Cake looks grainy and lumpy, is this normal?
How can I prevent my Milk Cake from sticking to the pan?
Can I add flavors to my Milk Cake?
The milk is not reducing even after simmering for a long time. What should I do?
How long does it take to make Milk Cake?
Why does my Milk Cake turn out too hard?
Can I make Milk Cake without sugar for a healthier version?
Why is it important to cool the Milk Cake at room temperature?