Blackberry Upsidedown Cake ♡ the perfect way to use up all of your freshly foraged blackberries ♡ Ingredients: 50 g butter 250 g brown sugar 350 g blackberries (or your fruit of choice) 200 g plain flour 1 tsp baking powder 1⁄2 tsp salt 1⁄4 tsp bicarbonate of soda 2 eggs 200 ml buttermilk 75 ml sunflower oil Preheat the oven to 180°C. Melt the butter in a medium sized oven proof frying pan (measuring 25cm in diameter). Stir in half the sugar and cook over a gentle heat for about 5 minutes. Add the blackberries or fruit of choice - there's no need to stir - remove from the heat and set aside. Sieve the flour, sugar, baking powder, salt and bicarbonate of soda into a bowl. In a measuring jug or small bowl whisk the eggs and, the buttermilk and oil. Mix together, then pour into the dry ingredients and whisk to form a liquid batter. Pour this over the blackberries in the pan and place in the preheated oven and bake for 30 minutes or until the cake feels firm in the centre. To serve: Cool for 5 minutes before turning out onto a serving plate. Serve warm or at room temperature with softly whipped cream.