Ingredients

• 0.25 cups brown sugar
• 2 tablespoons butter
• 2 cups fresh blackberries
• 0.75 cups white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment.
2. 2 Melt brown sugar and 2 tablespoons butter together in a saucepan over medium heat. Add blackberries to brown sugar mixture; cook and stir until mixture bubbles, about 1 to 3 minutes. Stir 3/4 cup white sugar into blackberries, crushing them slightly with a fork, and continue cooking until blackberries are hot and slightly broken-down, about 5 minutes more. Remove from heat and pour into a 9-inch cake pan.
3. 3 Beat 1 cup white sugar and 1/2 cup butter together in a bowl with an electric mixer until light and fluffy; beat in eggs.
4. 4 Whisk flour, baking powder, and salt together in a bowl. Alternately stir flour and milk into butter mixture, beginning and ending with the flour mixture. Mix vanilla into cake batter.
5. 5 Pour cake batter over blackberry mixture in the 9-inch cake pan. Place cake on prepared baking sheet in case of spillage as it bakes.
6. 6 Bake cake in the preheated oven until cooked through, 35 to 40 minutes. Let cake cool in the pan until warm, but not completely cooled, about 30 minutes. Run a knife along the inside edge of the pan to separate cake from the sides, place a cake plate over the top of the pan, and flip the pan. Lift the pan slowly to release the cake from the pan.

Nutrition per serving