Nectarine and Blueberry Upside Down Cake

This delicious upside down cake features juicy nectarines and sweet blueberries, creating a perfect summer dessert.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter over medium heat. Sprinkle the brown sugar evenly over the melted butter.
Arrange the nectarine slices and blueberries on top of the brown sugar.
In a mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, cream together the granulated sugar and softened butter until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
Pour the batter over the nectarines and blueberries in the cake pan, spreading it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Place a serving plate upside down on top of the cake pan, then carefully flip the cake onto the plate to release it from the pan.
Serve the cake warm or at room temperature, and enjoy!