Bumbleberry Upside Down Cake

This is a very versatile recipe and will work for fresh in season berries as well

½ cup plus 2 tbsp softened butter, divided

½ cup brown sugar

2 ½ cups frozen mixed berries or use the kind of berry you prefer

¾ cup granulated sugar

2 eggs

1 tsp vanilla

1 ½ cups all purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ cup plain yogurt

Preheat oven to 350 F.  Lightly grease an 8 inch square baking dish.

Measure 2 tbsp of the butter into the baking dish and place in the oven for 2 to 3 minutes or until melted.  Remove from oven and swirl butter around to evenly cover the bottom of the dish.  Sprinkle evenly with the brown sugar (don’t mix it), then cover with the frozen berries, spreading them out so they are in a single, even layer.  Set aside.

In a mixing bowl, with an electric mixer, beat together the remaining ½ cup butter and the granulated sugar until creamy.  Add the eggs and vanilla and continue beating until smooth, about 2 minutes.

In a small bowl, stir together the flour, baking powder and baking soda.  Add the flour mixture to the butter mixture in 2 or 3 additions, alternating with the yogurt and beating after each addition.  The batter should be smooth.  Spoon over berries in the baking dish, spreading out evenly.  Place in the oven and bake for 50 to 55 minutes or until a toothpick poked into the middle of the cake comes out clean.  Let cool for 5 minutes, then run a thin bladed knife around the edge of the pan to loosen and turn the cake out upside down, onto a serving plate.  Serve with ice cream or whipped cream or not!