Blackberry Upside-Down Cake:


12 oz fresh blackberries, cleaned and dried
1/2 cup plus 2 tbsp sugar
1 cup flour
1/2 cup buttermilk
1/4 cup unsalted butter, melted
1 egg
1 tsp vanilla extract
1/2 tsp baking soda

Preheat oven to 400 degrees Fahrenheit. Line a 7 inch square cake pan with parchment paper (2 layers) and butter parchment paper. Then, line bottom of pan with blackberries, and sprinkle 2 tbsp sugar on top.

Next, to make the batter, first mix flour and baking soda in a bowl. In a separate bowl, mix together the butter with the remaining sugar, until the mixture takes on a fluffy texture. Add egg and vanilla, and mix until texture is even, then add flour mixture and buttermilk bit by bit, keeping a smooth texture. Spoon the batter over the berries, and bake in oven for about 35 minutes until a fork poked in the middle of the cake comes out clean. Remove from oven, cool for a few minutes, then place a large plate over the pan and invert, popping the cake out of the pan. Gently peel off parchment paper:


Serve with a scoop of ice cream!

I made this on a whim since I've seen a lot of blackberries in the grocery store lately. It's good cake, not too sweet, and the blackberries give it a sharp tangy taste. Like most cakes, it is not the most healthy thing in the world, however. Unfortunately now I have a giant cake and nobody to eat it for me.