Blackberry Upside-Down Cake Recipe | Cook the Book

Ingredients (11)

• 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
• Accompaniment: vanilla ice cream
• Special Equipment: an 8-by-2-inch round cake pan; parchment paper