Blackberry Upside Down Cake Recipe

Preheat oven to 350 degrees F (175 degrees C).

Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles 1 to 3 minutes. Stir 3/4 cup white sugar into berries crush berries slightly with a fork and continue cooking until berries are hot and slightly broken-down about 5 minutes more; remove from heat and pour into a 9-inch cake pan.

Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.

Whisk flour baking powder and salt together in a bowl. Alternately stir flour and milk into butter mixture beginning and ending with the flour mixture. Mix vanilla into batter.

Pour batter over blackberry mixture in the 9-inch cake pan.

Bake cake in the preheated oven until cooked through 35 to 40 minutes. Let cake cool in the pan until warm but not completely cooled about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides place a cake plate over the top of the pan and flip the pan. Lift the pan slowly to release the cake from the pan.