Blueberry-Nectarine Upside-down Cake

Name: Blueberry-Nectarine Upside-down Cake
Ingredients: ¾ cup butter, divided; ¾ cup firmly packed light brown sugar; 2 cups fresh nectarines or peeled peaches, sliced; 2 cups fresh nectarines or peeled peaches, sliced; 1 cup fresh or frozen (and thawed) blueberries; 1 cup fresh or frozen (and thawed) blueberries; 1 cup fresh or frozen (and thawed) blueberries; 2 cups all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; ½ cup granulated sugar

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Blueberries

By Julia Rutland

Published 2019

About

Ingredients

¾ cup butter, divided
¾ cup firmly packed light brown sugar
2 cups<

Cake
Vegetarian

Method

Preheat oven to 350°F.

Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat and stir in brown sugar. Arrange nectarine slices and blueberries on bottom of skillet.

Stir together flour,