Peach and Blueberry Upside Down Cake

Ingredients

Unsalted butter

1/2 cup, plus more for greasing

Brown sugar

1/2 cup

Peaches

3 medium, pitted and sliced

Blueberries

1 cup, fresh or frozen

All-purpose flour

1 1/2 cups

Baking powder

1 teaspoon

Salt

1/4 teaspoon

Granulated sugar

3/4 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 1/2 cup of butter over medium heat. Once melted, add the brown sugar and stir until dissolved and bubbly, creating a luscious caramel base.
3. Carefully arrange the peach slices in a single layer on top of the caramel mixture, followed by the blueberries, ensuring an even spread to maximize flavor in every slice.
4. In a mixing bowl, whisk together the flour, baking powder, and salt until well combined; set aside.
5. In a separate large bowl, cream together the granulated sugar and softened butter until light and fluffy, about 3-4 minutes. This aeration is key for a light texture.
6. Beat in the egg and vanilla extract until well incorporated.
7. Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined; be careful not to overmix to keep your cake tender.
8. Pour the batter over the arranged fruit in the cake pan, spreading it evenly with a spatula to ensure all the fruit is covered.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and fragrant.
10. Remove from the oven and allow the cake to cool in the pan for 10 minutes. This helps the caramel set slightly.
11. To serve, place a serving plate upside down on top of the cake pan, then carefully invert the cake onto the plate. Remove the pan and let the cake cool completely before slicing.