1/3 cup gf brown sugar 2 teaspoons butter 1-1/2 teaspoons lemon zest 2 cups fresh blackberries 1-1/4 cups gf flour 1-1/2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup sugar 2 Tablespoons butter, softened 2 eggs 3/4 teaspoon gf vanilla extract 1/4 cup vegetable oil 1/2 cup milk
Preheat oven to 350 degrees. Place 2 teaspoons melted butter in the bottom of a 9" round cake pan and sprinkle with brown sugar and lemon zest. Top with blackberries and set aside. Lightly spoon flour into a measuring cup and level with a knife. Combine flour, baking powder and salt in a bowl. Beat sugar and 2 tablespoons butter in a large bowl at medium speed until well blended. Add eggs, vanilla, and oil; beat well. Add flour mixture to egg mixture alternately with milk. Mix after each addition. Spoon batter over berries. Bake for 40 minutes or until an inserted toothpick comes out clean. Cool on wire rack for 5 minutes. Loosen edges of cake with knife. Place a plate upside down on top of cake pan and invert onto a plate.