Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Easy Upside Down Berry Cake Recipe with Frozen Berries
This upside-down berry cake is the perfect balance of soft, tender crumb and juicy summer fruit. Made with creamy Greek yogurt, fresh lemon zest, and a mix of frozen berries, it’s incredibly easy to make and requires no thawing or complicated steps. As it bakes, the berries create a naturally sweet, glossy topping that turns into a beautiful surprise when the cake is flipped. Light, moist, and bursting with berry flavor, this is the kind of cake that’s perfect for breakfast, afternoon tea, or dessert.
There is something so satisfying about an upside-down cake—the moment you flip it and reveal that beautiful layer of glossy, jammy fruit on top feels like a little baking magic.
This upside-down berry cake is one of those simple desserts that looks impressive but is actually very easy to make. The batter is made with creamy Greek yogurt, lemon zest, and vanilla, which gives the cake a soft, tender crumb with just the right amount of richness.
For the fruit layer, I used a mix of frozen blueberries, raspberries, and blackberries, so you can enjoy this cake any time of the year—not just berry season! The berries bake with a little sugar, lemon, and cornstarch, creating a naturally sweet and vibrant topping that soaks beautifully into the cake.
Ingredients
The beauty of this cake is that it uses simple, everyday ingredients.
Greek yogurt is the secret to the soft and moist texture, while lemon zest adds a bright, fresh flavor that pairs perfectly with the berries.
Using frozen mixed berries makes this recipe incredibly convenient—you don’t need to wait for berry season or spend time preparing fresh fruit.
A little cornstarch helps thicken the berry juices as they bake, creating that gorgeous glossy topping that makes upside-down cakes so special.
Baking Tips
For the best results, use frozen berries straight from the freezer—there is no need to thaw them first.
Make sure to line only the bottom of your cake pan with parchment paper, as leaving parchment hanging over the sides can allow the juicy berry mixture to leak out during baking. And just in case, place the pan onto a baking sheet while in the oven to catch any spills. You never know!
Since this is a fruit-filled cake, it’s important to bake it until the center is fully set. If the top starts browning too quickly, simply cover it loosely with foil and continue baking.
Letting the cake rest before flipping is also key—the berry layer will thicken as it cools and create that beautiful finish.
Serving & Storage Tips
This berry cake is wonderful served slightly warm or at room temperature with a simple dusting of powdered sugar.
For an extra special treat, add a dollop of whipped cream, a spoonful of Greek yogurt, or a scoop of vanilla ice cream.
Store any leftovers covered at room temperature for up to one day, or refrigerate for up to 3 days. Bring it back to room temperature before serving for the best texture.
Ready to try this too?!?
The combination of soft lemony cake and juicy berries makes this an easy dessert you’ll want to make again and again.
Other easy recipes you might like:
- Easy and Quick Apple Strudel
- Cream and Berry Puff Pastry (Easy Strudel)
- Almond Frangipane Puff Pastries
- Poached Pears Pastries with Chocolate Filling
- Pastries with Homemade Blueberry Jam and Mascarpone Whipped Cream
- Upside-Down Apple Pastries
- Italian Cream Stuffed Cannoncini (cream horns)
- Almond Swirl Pastries
- Easy to Make Peach Tart
- Berry Custard Pastries
- Pinwheel Pastries with Berries and Cream Cheese
Video Recipe
Easy Upside Down Berry Cake Recipe with Frozen Berries
This upside-down berry cake is the perfect balance of soft, tender crumb and juicy summer fruit. Made with creamy Greek yogurt, fresh lemon zest, and a mix of frozen berries, it’s incredibly easy to make and requires no thawing or complicated steps. As it bakes, the berries create a naturally sweet, glossy topping that turns into a beautiful surprise when the cake is flipped. Light, moist, and bursting with berry flavor, this is the kind of cake that’s perfect for breakfast, afternoon tea, or dessert.
Servings:
8
Prep Time
20 min
Cook Time
60 min
Resting Time
Total Time
1 hr 20 min
Ingredients
Cake batter
- 2/3 cup (130 g) sugar
- Zest of 1 lemon
- 3 large eggs
- 1 cup (240 g) plain Greek yogurt
- 2 oz (55 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 tablespoon baking powder
- pinch of salt
- 2 cups (240 g) all-purpose flour
- 1 cup (150 g) frozen berries (blueberry, raspberry, blackberries)
Berry layer
- 2 cups (300 g) frozen berries (blueberries, raspberries, blackberries)
- 1/4 cup (50 g) sugar
- 1 tablespoon cornstarch
- zest 1 lemon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan and line only the bottom with a round piece of parchment paper (do not let the parchment hang over the sides, as the berry juices can leak out).
- Make the batter: In a large mixing bowl, add the sugar and lemon zest. Rub together with your fingertips to release the lemon oils and flavor.Add the eggs and beat until pale and slightly thickened. Add the Greek yogurt, melted butter, and vanilla extract. Mix until smooth and creamy.
- Add the baking powder and salt, then gradually mix in the flour just until combined. Do not overmix. Gently fold in 1 cup (150 g) frozen berries.
- Prepare the berry layer: In a small mixing bowl, toss the frozen berries with the sugar, cornstarch, and lemon zest until evenly coated. Spread the berry mixture over the bottom of the prepared pan.
- Spoon the batter over the berries and gently spread into an even layer (dolloping the batter across the pan first makes it easier). Place the cake pan on a baking sheet to catch any juices that may bubble over.
- Bake for 55–65 minutes, or until golden and a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last part of baking. - Let the cake cool in the pan for 20–25 minutes. Run a thin knife around the edges, then carefully invert onto a serving plate.
Allow the berry layer a few minutes to settle into a glossy topping. Dust with powdered sugar before serving. Enjoy!
