Blackberry Upside-Down Cake

My amazing neighbor brought over a box full of goodies from her garden--sweet onions, potatoes, zucchinis, peppers, and blackberries. Now that's my kind of neighbor! :) I needed to use up the last of blackberries and this recipe was calling out my name...Lindy! Bake me!...So I did. And it was fantastic--warm, lemony, blackberry-ey. Serve with some vanilla ice cream and you've got the perfect summer dessert!
Blackberry Upside-Down Cake

Topping:
1/4 cup butter
1/2 cup firmly-packed brown sugar
1 1/2 teaspoon grated lemon zest
1/4 chopped nuts (of your choice--I didn't use)
3 cups fresh blackberries

Preheat oven to 350 degrees F.

In a 10-inch cast-iron frying pan or a 9x2-inch cake pan (I used a 8x8x2 baking dish) melt butter or margarine in heated oven. Stir in brown sugar until blended. Sprinkle lemon zest over the brown sugar. Sprinkle chopped nuts over the top. Arrange the blackberries in an even layer over the nuts; set aside.

Cake:
1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 egg, room temperature
1/2 cup milk
1/4 cup butter, room temperature
1/4 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract

In a large bowl, combine flour, sugar, baking powder, and salt. Add egg, milk, and butter; beat 2 minutes. Add lemon zest, lemon juice, and vanilla extract; beat 2 minutes. Pour over blackberries in frying pan, spreading evenly.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove from oven and cool 5 minutes on a wire rack. Run knife around edge of pan to loosen; cover with a cake plate and invert. Serve warm.

Makes 8 servings.