Easy Upside Down Blackberry Cake

FOR THE FRUIT TOPPING:

1. Preheat oven to 425. Zest the lemon before juicing and set aside.
2. Melt 1 T butter and brush around the bottom and sides of a 10-inch cake pan. Line the bottom with a circle of parchment paper. Place the paper over the butter and smooth to eliminate air bubbles.
3. Remove the blackberries from the freezer and toss with sugar, 1 T lemon juice, and Blackberry Balsamic. Place the fruit mixture in the pan and bake for 40-50 minutes, until the juices are thick and bubbling around the side of the pan.
4. Remove from the oven and allow to cool for 10 minutes.
5. Reduce the oven temperature to 350.

FOR THE CAKE:

1. While the fruit cools mix flour, baking powder, salt, soda, and sugar in a large bowl. Make a well in the center of the bowl and add eggs, sour cream, 2 tsp lemon zest, and 5 T melted butter. Mix by hand until ingredients are well combined.
2. Carefully place spoonfuls of batter over the fruit and gently smooth the surface.
3. Place the cake in the oven and bake for 45-55 minutes, until the top is golden brown.
4. Let the cake cool for 10 minutes before using a knife to loosen cake from the edge of the pan. Place a rack, baking sheet, or large plate over the cake and then quickly invert them. The cake should release from the pan on its own. Lift the cake pan off the cake and remove the parchment paper. Allow to cool and serve.