Ingredients

Makes 6 servings

　　2 1/2 cups fresh blackberries (12 ounces)

　　1/2 cup plus 1 1/2 tablespoons sugar

　　1 cup all-purpose flour

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1 large egg

　　1 teaspoon vanilla

　　1/2 cup well-shaken buttermilk

　　Accompaniment: vanilla ice cream

　　

Special Equipment

parchment paper

　　

Step 1

Preheat oven to 400°F.

　　

Step 2

Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.

　　

Step 3

Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.

　　

Step 4

Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.

　　

Step 5

Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.

　　

Step 6

Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.