Summer Berry Upside-Down Cake

by astefanovski

3 tbsp butter (slightly melted)
3/4 C brown sugar
1 1/2 C fresh raspberries
2 pints blueberries
3/4 C margarine
1 1/4 C (-) sugar
3 eggs
Vanilla extract
2 1/4 C flour
2 1/4 tsp baking powder
2 1/4 tsp baking soda
1 1/4 C (-) yogurt or buttermilk

Spread melted butter and brown sugar in rectangular glass mold. Sprinkle berries and set aside. Mix the margarine, sugar, and then the eggs and vanilla extract. Add the flour, baking powder, and baking soda. Mix in yogurt (or buttermilk). When homogenous, spread the batter on the berries.

Bake at 350 F for 35-45 minutes. Cool before inverting.