#blackberrycake

Blackberry Upside-Down Almond Skillet Muffins. The perfect blend of sweet and nutty flavors in every bite.

These Blackberry Upside-Down Almond Skillet Cake Muffins are a delightful twist on the classic skillet cake. The caramelized blackberry topping adds a burst of sweetness to every bite, while the almond-flavored muffin base provides a perfect complement. They're a delicious treat for breakfast or dessert.

Ingredients: 1 cup blackberries. 1/4 cup unsalted butter. 1/2 cup brown sugar. 1 cup all-purpose flour. 1/2 cup almond flour. 1/2 cup granulated sugar. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup whole milk. 1/4 cup vegetable oil. 1 large egg. 1 tsp vanilla extract. 1/2 tsp almond extract.

Instructions: Preheat your oven to 350F 175C and line a muffin tin with paper liners. In a skillet, melt the unsalted butter over medium heat. Add brown sugar and cook until it's caramelized and bubbling, stirring occasionally, about 5 minutes. Remove the skillet from heat and carefully arrange the blackberries in the caramelized sugar, creating a layer at the bottom of each muffin cup. In a mixing bowl, combine all-purpose flour, almond flour, granulated sugar, baking powder, and salt. Mix well. In another bowl, whisk together the whole milk, vegetable oil, egg, vanilla extract, and almond extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Divide the batter evenly among the muffin cups, covering the blackberries. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffins comes out clean. Allow the muffins to cool in the muffin tin for a few minutes, then invert the skillet onto a serving plate, allowing the blackberry topping to become the top of each muffin. Serve warm, enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Enjoy the tasty flavors of this gluten-free blackberry crumb cake. This cake is soft and moist, with a burst of juicy blackberries and a sweet crumb topping. It's great for brunch or dessert.

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1 cup granulated sugar. 1/2 cup unsalted butter, softened. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1 1/2 cups fresh blackberries. 1/4 cup gluten-free rolled oats. 2 tbsp cold butter, diced.

Instructions: Start by heating the oven to 350F 175C. Put parchment paper around the bottom of a 9-inch round cake pan that has been greased. Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. One egg at a time, making sure to mix well after each addition. Add the vanilla extract and mix well. All-purpose gluten-free flour, almond flour, baking powder, baking soda, and salt should all be mixed together in a different bowl using a whisk. Slowly add the dry ingredients to the wet ingredients, mixing them in with buttermilk every so often. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. The fresh blackberries should be added slowly. When the cake pan is ready, pour the batter into it and spread it out evenly. Put the gluten-free rolled oats and cold butter dices in a small bowl. You can make a crumbly topping with your fingers or a pastry cutter. On top of the cake batter, sprinkle the crumbs. After the oven is hot, bake it for 40 to 45 minutes, or until a toothpick stuck in the middle comes out clean. The cake should cool in the pan for 10 minutes before being moved to a wire rack to cool all the way down. Cut it up and serve after it has cooled down. Have fun with your gluten-free blackberry crumb cake!

Prep Time: 20 minutes

Cook Time: 45 minutes