Upside-Down Blackberry Cake

Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. To prepare the baking sheet, line it with parchment paper to prevent sticking.

Melt 2 tablespoons of brown sugar and the same amount of butter together in a saucepan over medium heat. Introduce blackberries to the brown sugar mixture and cook, stirring constantly, until the mixture starts to bubble, taking anywhere from 1 to 3 minutes.

Add 3/4 cup of white sugar to the berry mixture and use a fork to gently crush them. Continue cooking until the berries are hot, slightly broken down, and have reached your desired consistency, approximately 5 minutes more. Remove the saucepan from heat and pour the mixture into a 9-inch round cake pan.

In a separate bowl, combine 1 cup of white sugar and 1/2 cup of butter. Use an electric mixer to beat the mixture until it becomes light and fluffy. Then, incorporate eggs into the batter.

Mix flour, baking powder, and salt in a bowl. Gradually add milk to the butter mixture, alternating between flour and milk until you've used up both. Finally, add vanilla to the batter.

Pour the wet batter over the blackberry mixture in the 9-inch cake pan. To prevent any spills, place the cake on a prepared baking sheet.

Bake the cake in your preheated oven for 35 to 40 minutes, or until it's cooked through. Remove the cake from the oven and let it cool in the pan for 30 minutes, but not completely. To release the cake from the pan, run a knife along the inside edge and carefully flip the pan over onto a cake plate.

Once flipped, lift the pan slowly to release the cake from its confines.