BLACKBERRY-LEMON UPSIDE DOWN CAKE
Category: Dessert
PlacerGrown ingredients used: Blackberries Eggs Eureka Lemons
Ingredients:
- 2 teaspoons butter — melted
- ½ cup packed brown sugar
- 1½ teaspoons grated lemon rind
- 2 cups fresh blackberries
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 2/3 cup granulated sugar
- 2 tablespoons butter — softened
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ cup fat free milk
Instructions:
Preheat oven to 350 degrees. Place 2 teaspoons melted butter in the bottom of a 9-inch round cake pan; sprinkle with brown sugar and lemon rind. Top with blackberries; set aside. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder and salt in a small bowl. Beat granulated sugar and 2 tablespoons butter in a large bowl with mixer at medium speed until well blended. Add the egg and vanilla, beat well. Add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture mix. Spoon batter over blackberries. Bake at 350 degrees for 40 minutes or until a wooden pick inserted m center comes out clean Cool in pan 5 minutes on a wire rack Loosen edges of cake with a knife. Place a plate upside down on top of cake pan invert onto plate Per serving: 259 cal; 4.8 g fat(2.7g.sat 1.4g non .4g poly) 38 mg chol.; 3.7 g. pro.; 46.2 g carb; 24 g dietary fiber; 224 mg sod; 18 percent calories from fat