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Blackberry-Lemon Upside-Down Cake

Yield 8 servings

Ingredients

  • 2 teaspoons butter or stick margarine, melted
  • 1/3 cup packed brown sugar
  • 1 1/2 teaspoons grated lemon rind
  • 2 cups fresh blackberries
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 2 tablespoons butter or stick margarine, softened
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/2 cup fat-free milk

Nutrition Information

  • calories 239
  • caloriesfromfat 18 %
  • fat 4.8 g
  • satfat 2.7 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 3.7 g
  • carbohydrate 46.2 g
  • fiber 2.4 g
  • cholesterol 38 mg
  • iron 1.5 mg
  • sodium 224 mg
  • calcium 97 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl.

  4. Beat granulated sugar and 2 tablespoons butter in a large bowl at medium speed of a mixer until well-blended. Add the egg and vanilla; beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture; mix after each addition. Spoon batter over blackberries.

  5. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen edges of cake with a knife. Place a plate upside down on top of cake pan; invert onto plate.