Blackberry Buttermilk Upside-Down CakeBrooke McLay
With plump little blackberries gracing the shelves of grocery stores, now is a perfect time to whip up a batch of this quick cake. Making use of Bisquick pancake mix, there are a only a handful of ingredients to stir together before you pop this single layered Blackberry Upside-Down Cake into the oven, and enjoy it minutes later. The cake is lovely, soft, not overly sweet, speckled with fresh blackberries and topped with a mound of cool whipped cream. It’s a perfect breakfast cake, or brunch treat, or last-minute dessert to wow a roomful of surprise dinner guests.
Blackberry Buttermilk Upside-Down Cake
6 ounces blackberries
1 ½ cups Bisquick +2 tablespoons
½ cup sugar
4 butter, melted
1 tablespoon vanilla
2/3 cup buttermilk
Whipped cream for garnish
Preheat oven to 400 degrees. Generously spray a 9-inch cake pan with non-stick cooking spray, sprinkle 2 tablespoons of Bisquick into the cake pan and shake it around until coated. Sprinkle the blackberries across the bottom of the cake pan. In a large bowl, stir together Bisquick, egg, sugar, butter, vanilla, and buttermilk until a lumpy batter forms. Spoon the batter into the prepared cake pan, over the top of the blackberries. Bake in preheated oven for 14-17 minutes, or until the cake springs back to the touch.
Once cool, run a knife along the edge of the cake pan and invert the cake onto a plate. Serve heaping slices of cake with whipping cream or ice cream.