Peach and Blueberry Upside Down Cake

This delicious upside down cake features juicy peaches and sweet blueberries, topped with a caramelized brown sugar glaze.

Ingredients - Serves 8

Preheat the oven to 350°F (175°C).
In a 9-inch round cake pan, melt the butter over medium heat.
Add the brown sugar to the melted butter and stir until dissolved and bubbly.
Arrange the peach slices and blueberries in a single layer on top of the brown sugar mixture.
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.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients.
Pour the batter over the fruit in the cake pan, spreading it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes.
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 serving.