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| 1/2 Tasse | Unsalted butter; softened, plus |
| 2 Esslöffel | butter unsalted, softened |
| 1 Tasse | brown sugar Packed, light |
| 2 1/2 Tasse | Fresh blueberries; blackberries, or cranberries |
| 1 1/2 Tasse | all-purpose flour unbleached |
| 2 1/2 Teelöffel | baking powder |
| 1/2 Teelöffel | salt |
| 3/4 Tasse | sugar granulated |
| 2 | eggs |
| 1/4 Tasse | Freshly squeezed lemon juice or 1/2 cup freshly squeezed orange juice |
| 1/3 Tasse | Low-fat milk |
| 1/2 Teelöffel | vanilla extract |
| 1 Esslöffel | Grated lemon zest; or 2 tablespoons grated orange zest |
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Preheat oven to 350 F.
Combine 2 tablespoons of the butter and the brown sugar in a small bowl, then spread the mixture evenly in the bottom of a lightly greased 9 inch round cake pan. Spread the berries over the mixture and set aside. Combine the flour, baking powder, and salt in a bowl. Reserve.
In a separate bowl, combine the remaining 1/2 cup butter, the sugar, and the eggs, and beat until creamy smooth. Add the reserved dry ingredients, lemon or orange juice, milk, vanilla, and lemon or orange zest, and beat until well blended. Pour the batter over the berries and bake until the top is golden and a skewer tests clean when inserted in the center, 50 to 55 minutes. Remove from the oven, run a knife around the insideof the pan and invert the cake onto the plate, fruit side up. Cool slightly before serving warm.
Makes 1 9-inch cake; serves 8 to 12.
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