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Blackberry Upside-Down Cake

I love blackberries and just about any other berry, so making a dessert like this while all the berries are in season is a must!!

2 1/2 cups blackberries fresh
1/2 cup plus 1 1/2 table sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter softened
1 large egg
1 teaspoon vanilla
1/2 cup buttermilk well shaken
Vanilla ice cream

Yields: 6 Servings

INSTRUCTIONS Preheat oven to 400 degrees. Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 tablespoons sugar and shake pan to help distribute sugar. Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.

Per Serving (excluding unknown items): 262 Calories; 9g Fat (30.9% calories from fat); 4g Protein; 41g Carbohydrate; 4g Dietary Fiber; 57mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.