1/2 c Unsalted butter; softened,
-plus
2 tb Unsalted butter; softened
1 c Packed light brown sugar
2 1/2 c Fresh blueberries;
-blackberries, or
-cranberries
1 1/2 c Unbleached all-purpose flour
2 1/2 ts Baking powder
1/2 ts Salt
3/4 c Granulated sugar
2 Eggs
1/4 c Freshly squeezed lemon juice
-or 1/2 cup freshly squeezed
-orange juice
1/3 c Low-fat milk
1/2 ts Vanilla extract
1 tb Grated lemon zest; or 2
-tablespoons grated orange
-zest
Preheat oven to 350 F.
Combine 2 tablespoons of the butter and the brown sugar in a small bowl,
then spread the mixture evenly in the bottom of a lightly greased 9 inch
round cake pan. Spread the berries over the mixture and set aside. Combine
the flour, baking powder, and salt in a bowl. Reserve.
In a separate bowl, combine the remaining 1/2 cup butter, the sugar, and
the eggs, and beat until creamy smooth. Add the reserved dry ingredients,
lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat
until well blended. Pour the batter over the berries and bake until the top
is golden and a skewer tests clean when inserted in the center, 50 to 55
minutes. Remove from the oven, run a knife around the insideof the pan and
invert the cake onto the plate, fruit side up. Cool slightly before serving
warm.
Makes 1 9-inch cake; serves 8 to 12.
Yields
1 servings