blackberry upside down cake Recipe

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Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small saucepan, melt 1/4 cup of the butter with 1 cup of sugar over medium heat, stirring until the sugar dissolves and the mixture is smooth. Pour into the prepared cake pan.
Arrange the blackberries evenly over the caramel in the pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the remaining 1/4 cup butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
Pour the batter over the blackberries in the pan.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes. Invert onto a serving plate.
Serve warm or at room temperature.

For a richer flavor, use brown sugar in the caramel.
You can substitute other berries, such as raspberries or blueberries.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.