Blackberries rarely make it home but when they do its fun to prepare them in an unexpected way. This recipe, courtesy of Martha Stewart, gives a twist to blackberries and is a wonderful breakfast treat for special guests or the grandkids. Enjoy!
What you need:
1 1/2 cups all-purpose flour (spooned and leveled)
Preheat oven to 350 degrees. Whisk together flour, baking powder, and salt. In a large bowl, using a mixer, beat 6 tablespoons butter and sugar on high until light and fluffy, about 6 minutes. Beat in eggs, vanilla, and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.
In a 10-inch skillet, melt remaining 4 tablespoons butter over medium. Add brown sugar and cook, stirring, 30 seconds. Remove from heat and arrange blackberries evenly in skillet.
Pour batter over berries and smooth top. Bake until cake is deep golden brown and a toothpick inserted in center comes out clean, 35 to 40 minutes, rotating halfway through. Let cake cool in skillet on a wire rack 5 minutes. Run a knife around edge and carefully invert cake onto a serving plate. Garnish each serving with lemon balm or mint. Serve warm or at room temperature.