Blueberry Raspberry Upside Down Cake Recipe


My mom would bake this cake in her 9-inch cast-iron frying pan (the heavy pan keeps the butter from burning and the handle makes it easy to flip the cake upside down).

Beat eggs and sugar together until light, about 4 minutes. Melt remaining 2 Tbs of butter in milk over low heat or in microwave, on high, for 1 minute. Sift together salt, flour, and baking powder. Add dry ingredients and warm milk to beaten eggs and sugar. Sprinkle raspberries and blueberries over the butter mixture in the skillet. Pour batter over berries and bake until a toothpick inserted in center of cake comes out clean.

As soon as it is done, carefully turn cake upside down onto a large platter with a lip, to catch the juices.
Whip cream with powdered sugar and vanilla.
Serve cake warm with a dollop of whipped cream.