Peach Upside Down Cake

SUMMER PEACH AND BLUEBERRY UPSIDE CAKE
375 oven

Top/Bottom:
4 tablespoons of butter
½ cup of brown sugar
2 large peaches, peeled and sliced
1 cup of blueberries

Cake:
4 tablespoons of butter
½ cup of granulated sugar
1 large egg
1 tsp of vanilla
sift together:
1 ½ tsp of baking powder
¼ tsp of salt
1 ¼ cup of flour

½ cup of whole milk

In oven proof 8-9” skillet melt butter and add brown sugar. Stir over med-low heat for 3 min. Carefully add peach slices and stir and cook for about 5 minutes, until bubbly. Arrange peaches in flower pattern. Add blueberries remove from heat.

Cream butter and sugar, add egg and vanilla, add some of the flour mixture, add the milk, add the rest of the flour mixture. Pour over the fruit, trying to cover.

Bake at 375 for 25 - 30 minutes. Invert immediately.