Blackberry-Lemon Upside-Down Cake

• 2 teaspoons butter or stick margarine, melted
• 1/3 cup packed brown sugar
• 1 1/2 teaspoons grated lemon rind
• 2 cups fresh blackberries
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 2 tablespoons butter or stick margarine, softened
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1/2 cup fat-free milk

1. Preheat oven to 350u0b0.
2. Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.
4. Beat granulated sugar and 2 tablespoons butter in a large bowl at medium speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.
5. Bake at 350u0b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate.

butter, brown sugar, lemon rind, fresh blackberries, flour, baking powder, salt, granulated sugar, butter, egg, vanilla, milk

Taken from www.myrecipes.com/recipe/blackberry-lemon-upside-down-cake (may not work)