Blackberry blueberry upside down cake

The original recipe was for blueberry upside down cake but I wanted to use some of the blackberries we just got so I did half and half.  I think it would be good with any berries and probably with some vanilla ice cream as well.   It’s definitely good for breakfast.

Blueberry Blackberry  Upside-Down Cake
Source:  Adapted from Canadian Living Magazine, August 1983

1/4 cup melted butter
1/2 cup brown sugar
2 cups berries
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch cake pan, combine melted butter and brown sugar;spread evenly on bottom.  Spread blueberries evenly over top.  Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light.  Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using.  Add dry ingredients alternately with milk to creamed mixture.  Spread batter evenly over berry layer.  Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean.  Let cool 10 minutes in pan, then turn out on to large flat plate.

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