Blackberry Upside-Down Cake
['2 1/2 cups fresh blackberries (12 ounces)', '1/2 cup plus 1 1/2 tablespoons sugar', '1 cup all-purpose flour', '1/2 teaspoon baking soda', '1/4 teaspoon salt', '1/2 stick (1/4 cup) unsalted butter, softened', '1 large egg', '1 teaspoon vanilla', '1/2 cup well-shaken buttermilk', 'Accompaniment: vanilla ice cream', 'parchment paper']
Preheat oven to 400°F.
Line bottom of a buttered 8- by 2-inch round cake pan with 2 rounds of parchment paper, then butter parchment. Dust pan with some flour, knocking out excess.
Arrange blackberries in 1 layer in cake pan. Sprinkle berries with 11/2 tablespoons sugar and shake pan to help distribute sugar.
Whisk together 1 cup flour, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk in 3 batches, mixing at low speed until just incorporated.
Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, 30 to 35 minutes.
Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Peel off parchment and serve cake with ice cream.
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