Now is the time to be eating delicious ripened blackberries! As well as being tasty, they are highly nutritious as they are packed with antioxidants.

200g flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
150g unsalted butter, room temperature, divided
150g granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon grated lemon zest
120ml whole milk, room temperature
73g dark-brown sugar
3 cups blackberries

1. Preheat the oven to 350 degrees. Whisk together the flour, baking powder and salt. In a large bowl, using a mixer, beat 90g butter and sugar on high until light and fluffy. Beat in eggs, vanilla and zest until combined. With mixer on low, add flour mixture in 2 additions, alternating with milk, and beat until combined.

2. In a 10-inch skillet, melt the remaining 40g butter over medium. Add brown sugar and cook, stirring, for 30 seconds. Remove from the heat and arrange blackberries evenly in skillet.

3. Pour batter over berries and smooth the top. Bake in the oven until the cake is a deep golden brown, 35 – 40 minutes, rotating halfway through. Let the cake cool in the skillet on a wire rack for 5 minutes. Then run a knife around the edge and carefully invert the cake onto a serving plate. Serve warm to enjoy it at it’s best!