Peach Upside Down Cake

Ingredients

Produce:
6 Large Peaches.
2 Teaspoons Lemon Zest.
Half Squeezed Lemon.
12 Fresh Blueberries.
Baking & Spices:
1 1/2 cups All-purpose flour.
1 tbsp baking powder.
1 cup Brown sugar, packed.
1 cup Granulated sugar.
1/2 tsp Salt.
1 tsp Vanilla extract.
Dairy:
1/2 cup of Butter, unsalted.
Protein:
3 Eggs, large.

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Directions

Prep:
1. Wash, pit & quarter 4 peaches and dice 2 peaches.
2. Squeeze half a lemon into a cup.
3. Wash 10 to 12 blueberries.
4. Butter a 7 Inch baking pan.

Cake Batter:
1. Whip sugar, brown sugar and eggs in a bowl, add lemon zest & lemon juice.
2. Add flour, baking powder, salt & vanilla.
3. Toss diced peaches and fold into batter.

Cooking
1. Cook the 4 quartered peaches with brown sugar and butter and add teaspoon of vanilla until soft.

Baking Procedure:
1. Place brown sugar, butter peach mix into a 7 Inch baking pan.
2. Add cake batter.
Time & Temperature:
1. 350*
2. 35 Minutes.
Finishing:
1. Cool for 10 minutes, place a 8-inch board or plate on top and flip over.
2. Wait 2 minutes and remove the pan.
3. Add blueberries and sprinkle lemon zest.
4. Serve at room temperature.