Nectarine and Blueberry Upside Down Cake

Ingredients

Unsalted butter

4 tablespoons, plus extra for greasing the pan

Brown sugar

1/2 cup, packed

Nectarines

3, sliced

Blueberries

1 cup, fresh or frozen

All-purpose flour

1 1/2 cups

Baking powder

1 1/2 teaspoons

Salt

1/4 teaspoon

Granulated sugar

1 cup

Egg

1 large

Milk

1/2 cup

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter.
2. In the prepared cake pan, melt 4 tablespoons of butter over medium heat. Once melted, sprinkle the brown sugar evenly over the butter.
3. Arrange the sliced nectarines and blueberries on top of the brown sugar mixture, ensuring they cover the bottom of the pan evenly.
4. In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
5. In a separate bowl, cream together the granulated sugar and softened butter (approximately 1/2 cup) until the mixture is light and fluffy.
6. Beat in the egg and vanilla extract until well combined, incorporating air for a fluffy texture.
7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Do not overmix.
8. Pour the batter evenly over the nectarines and blueberries in the cake pan, spreading it gently with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
11. To serve, place a serving plate upside down on top of the cake pan. Carefully flip the cake onto the plate to release it from the pan, revealing the beautiful fruit topping.
12. Serve warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.