Blackberry Upside-Down Cake

Directions

1. 1
   Preheat oven to 400F.
2. 2
   Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment.
3. 3
   Dust pan with some flour, knocking out excess.
4. 4
   Arrange blackberries in 1 layer in cake pan.
5. 5
   Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
6. 6
   Whisk together 1 cup flour, baking soda, and salt in a bowl.
7. 7
   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.
8. 8
   Add egg and vanilla and mix at low speed until just incorporated.
9. 9
   Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
10. 10
    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.
11. 11
    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.
12. 12
    Peel off parchment and serve cake with ice cream.