Cook The Book: Blackberry Upside-Down Cake

• 2 1/2 cups (12 ounces) blackberries
• 1/2 cup plus 1 1/2 tablespoons sugar
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick (4 tablespoons) unsalted butter, softened
• 1 large egg, left at room temperature for 30 minutes
• 1 teaspoon vanilla extract
• 1/2 cup well-shaken buttermilk
• vanilla ice cream
• an 8-by-2-inch round cake pan; parchment paper

1. Put a rack in the middle of oven and preheat oven to 350u0b0F. Butter cake pan and line bottom with two rounds of parchment paper, then butter the top piece of parchment. Dust the pan with flour knocking off excess.
2. Arrange blackberries in one layer in pan. Sprinkle with 1 1/2 tablespoons of sugar and shake pan to help distribute sugar.
3. Whisk together flour, baking soda, and salt in a bowl.
4. Beat together the butter and remaining 1/2 cup sugar in a large bowl with an electric mixer (fitted with the paddle attachment if using a stand mixer) at high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Add flour mixture and buttermilk alternately in 3 batches, scraping down sides of the bowl between batches, until just incorporated.
5. Spoon the batter evenly over the berries, smoothing top. Bake until top is golden and a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in pan for 5 minutes.
6. Run a thin knife around sides of pan; invert a large plate over the pan, and, using pot holders to hold plate and pan tightly together, flip cake onto plate. Peel off parchment and serve cake with ice cream.

blackberries, sugar, flour, baking soda, salt, unsalted butter, egg, vanilla, wellshaken buttermilk, vanilla ice cream, cake pan

Taken from www.seriouseats.com/recipes/2009/09/blackberry-upside-down-cake-recipe.html (may not work)