I recently found a recipe for a blackberry upside-down cake. It sounded good, so I baked one this morning.
Blackberry Upside-Down Cake
1/4 cup butter
1/2 cup firmly packed brown sugar
3 cups fresh blackberries
HEAT oven to 350 degrees.
MELT butter in a 9 inch round cake pan.
STIR in brown sugar until blended.
ARRANGE blackberries in an even layer over the melted butter/brown sugar mixture.
1 cup flour
3/4 cup sugar
1/2 cup milk
1/4 cup butter at room temperature
1 tsp lemon juice
1 tsp vanilla
COMBINE flour and sugar in large bowl.
ADD egg, milk and butter
BEAT 2 minutes. Add lemon juice and vanilla.
BEAT 2 minutes. Pour over blackberries in pan, spreading evenly.
BAKE 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen. Cover with a cake plate and invert. Serve warm.
spread berries on butter/brown sugar mixture
mix cake ingredients and pour over berries
after baking and cooling, invert on cake plate
(looks like I could have used a little less berries)
Oh my, it was so good!
We ate a piece while it was still warm, and
I think I might like it better than a cobbler.