Sparkling Upside-Down Clementine and Blackberry Coffee Cake

Sparkling Upside-Down Clementine and Blackberry Coffee Cake

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  • 12 tablespoons butter (divided)
  • 1/2 cup dark brown sugar
  • 3/4 cup frozen blackberries, thawed and drained
  • Juice and zest of 2 to 3 Clementine oranges (you will need 1/2 cup of juice)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • Clementine orange slices (for garnish)
  • Powdered sugar (for garnish)


Preheat oven to 350° F.

In a 9-inch cake pan, lined with a circle of parchment, spread 4 tablespoons of butter thickly over the surface. Sprinkle with the brown sugar. Distribute the berries over the surface of the brown sugar mixture.

In a small pan, melt the remaining 8 tablespoons of butter. Remove from heat and stir in the 1/2 cup of Clementine juice, the zest, egg and vanilla extract. Beat well.

Mix the flour, baking powder, salt and granulated sugar in a bowl and add the butter-egg-citrus mixture. Beat until smooth. Pour the batter over the berries and bake for about 35 to 40 minutes, or until a toothpick comes out clean. Let the pan cool for 5 minutes then turn out onto a serving plate.

You may garnish it with slices of fresh Clementine and a sprinkling of powdered sugar if you so desire.

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