Cambria Olallieberry, Buttermilk and Meyer Lemon
Upside-Down Cake

By Wine Coast Country


Cambria - Nestled among towering pines and the shimmering sea on the Discovery Route, just 4 miles south of Hearst Castle, is the picturesque village of Cambria. One of our signature foods, native to Cambria, is the Olallieberry. It is a cross between the loganberry and the youngberry, each of which is a cross between a blackberry and another berry, (Raspberry and dewberry, respectively). If you cannot find Olallieberries in your area, you can substitute a mix of blackberry and raspberry for a similar flavor! Delicious!

Cambria Olallieberry, Buttermilk and Meyer Lemon Upside-Down Cake

Serves 8

3 cups fresh Olallieberries
2 cups brown sugar
1 cup unsalted butter
½ teaspoon kosher or sea salt

8 tablespoons softened unsalted butter
¾ cup sugar
1 teaspoon real vanilla extract
3 whole eggs (room temp)
1 ¾ cups flour
1 teaspoon baking powder
¼ teaspoon kosher or sea salt
1 cup buttermilk
¼ cup fresh Meyer Lemon Juice (or regular)

Spray a rectangular Pyrex dish with non-stick cooking spray. Spread fresh olallieberries in the bottom. The berries should completely cover the bottom so they'll overlap. Sprinkle brown sugar on top, enough to completely cover the berries. Melt the butter and pour over the brown sugar and berries. Sprinkle the salt on this mixture.

In a mixer, whip 8 tablespoons of softened butter with ¾ cup sugar until fluffy. Add 1 teaspoon of vanilla extract. Whip in eggs, one at a time, scraping the sides between each addition. Mix flour, baking powder and salt. Add one third of this mixture to the butter/egg mixture, then add ½ cup buttermilk. Add another third of the flour mixture and then another ½ cup of buttermilk. Finish with the flour mixture and then add the lemon juice. Pour/spread the cake batter over the berry, sugar and butter mixture. Bake at 350 degrees until the cake bounces back to the touch or a toothpick comes out clean. Let cool a little bit, then run a knife around the edge, put a platter or plate big enough for the entire cake face down on top and then invert it. Spread the rest of the juices and berries on the top of the cake. Serve warm but not hot with slightly sweetened whipped cream with a little lemon rind.