The time of year has arrived when farmers’ markets are full of produce. As we creep into mid-June, one of our favorite ingredients comes into season: blackberries. Pastry chef and owner of Sweet Spot Studio Jossie Lukacik shares her recipe for blackberry upside down cake just in time for the fruit’s ripening. —Kristen Wile

Blackberry Upside Down Cake
Yields one nine-inch cake

Tools
Stand mixer with paddle attachment
Medium Bowl
Sifter
Measuring Cups
Measuring Spoons
9″ spring form pan

Ingredients
¾ cup butter
1¹/₃ cup sugar
¾ teaspoon salt
2 teaspoons vanilla
1 tablespoon orange zest
3 eggs
2¹/₃  cup cake flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 cup buttermilk
2 cups blackberries

1) Preheat oven to 350 degrees.

2) Line a 9″ spring form pan with parchment paper, then spray with non stick spray. Arrange the berries in the bottom of the pan and set aside.

3) In a medium bowl, sift together flour, baking powder, and baking soda. Set aside.

4) In a stand mixer fitted with the paddle attachment, beat together butter, sugar, salt, vanilla, and zest on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides and bottom of the bowl as necessary.

5) On medium speed, stir in the eggs one at a time, scraping before and after each addition. Mix until the eggs are evenly incorporated.

6) Add half of the buttermilk, mixing on low until evenly combined. Add half of the dry ingredients, stirring on low until the batter starts to rise up through the center. Scrape down the sides and repeat with the other half of the dry and wet ingredients. Finish mixing the batter by hand, being careful to not overmix.

7) Pour the batter into the prepared pan over the berries.

8) Bake at 350 degrees until a tester in the center comes out clean, about 45-50 minutes.