Blackberry Upside-Down Cake

Recipe View Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View In a medium saucepan, melt brown sugar and 2 tablespoons butter over medium heat. Add blackberries and 3/4 cup granulated sugar; cook, stirring occasionally, until the mixture bubbles and the berries begin to soften and release their juices, about 5-7 minutes. Gently crush some of the berries with the back of a spoon. Pour the blackberry mixture evenly into a 9-inch cake pan. (10 minutes)

Recipe View In a large bowl, cream together 1 cup granulated sugar and 1/2 cup softened butter using an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. (5 minutes)

Recipe View In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Stir in vanilla extract. Be careful not to overmix. (5 minutes)

Recipe View Gently pour the cake batter over the blackberry mixture in the cake pan, spreading it evenly. Place the cake pan on the prepared baking sheet to catch any potential spills during baking. (2 minutes)

Recipe View Bake in the preheated oven for 35-40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (40 minutes)

Recipe View Let the cake cool in the pan for about 30 minutes. This allows the caramel to set slightly and makes for easier release. After cooling, run a thin knife around the edge of the cake pan to loosen the cake. Place a cake plate or serving platter over the top of the pan, then carefully invert the cake onto the plate. Gently lift the pan to release the cake. (30 minutes)

Recipe View Serve warm, and enjoy!