I think it’s best to always keep a fresh cake on your counter for special occasions. You know, like Tuesdays.
It’s no secret that I loaded up with fresh blackberries from the yard last summer and froze them for whenever I had a moment of gotta-make-something-with-fresh-fruit in the middle of winter. Like when I made these blackberry hand pies. Or had a craving for these blackberry cream cheese pastries. You get the idea. Now that it’s officially spring and the weather is warming up, I decided to use my last batch of berries to make a yummy blackberry upside down cake. Pints of chubby blackberries line the produce shelves all year long, and they are surprisingly good, even when out of season, but if you can make a mental note to remember and freeze some fruit while it’s at its finest, you won’t regret it. Lay the blackberries on thick over (or should I say under) a layer of buttermilk cake, and you have a spectacular dessert.
Maybe serve this bad boy with a scoop of vanilla ice cream if you want to pretend it’s summer.
Sprinkle 1 1/2 tablespoons of sugar in with the blackberries to let them slightly macerate. This will give the blackberries a few minutes to release some juices, making them even sweeter and more flavorful, especially if you are using frozen fruit.
Whisk together the flour, baking soda, and salt and set aside.
Beat the softened butter and remaining 1/2 cup of sugar in a bowl of an electric mixer fitted with the paddle attachment on high speed until pale and fluffy, about 3-5 minutes. Add in the egg and vanilla on low speed.
Add in the flour mixture and buttermilk alternately in three batches, scraping down the sides of the bowl as needed, until just combined. This will prevent any overmixing and help keep moisture in the cake.
To prep your cake pan, you’ll want to first butter an 8 by 2 inch round cake pan, line bottom with 2 rounds of parchment paper, then butter the top piece of parchment. Two rounds will prevent any ‘tinny’ flavor on the berries. Dust the pan with flour and knock out any excess.
Arrange the blackberries in a single layer in the prepared pan and spoon the batter evenly on top.
Bake at 350 for 35-40 minutes, until golden. Let it cool in the pan for about 5 minutes before flipping.
Run a knife around the edge of the cake, invert a large plate over the pan, and carefully flip the cake onto the plate. This should be easy to do because of the extra steps we took to prep the cake pan.
Remove any parchment paper, slice and serve!