Peach and Blueberry Upside-Down Cake

The other day my husband said he felt like having a pineapple upside-down cake. I didn't have pineapple in the house so substituted peaches and blueberries. Sometimes you don't know what you want until you have it. He loved it! 

Bottom: (which will be the top)
1/4 cup butter, room temperature
1/2 cup brown sugar
3-4 peaches, sliced in 8-10 pieces
1/4 cup blueberries

Cake:
1/4 cup butter
1/2 cup white sugar
1/4 tsp almond or vanilla extract
1/2 - 1 tsp minced ginger (optional)
1 egg
1 cup flour
1 tbsp cornstarch
1  1/2 tsps baking powder
1/4 tsp salt
1/2 cup milk

Grease and flour an 8" baking dish.

Mix the butter and brown sugar and crumbly/spread over the bottom of the prepared dish. Gently press in the peach slices and blueberries.

Combine butter, white sugar, almond or vanilla extract, ginger and egg.

In another bowl combine dry ingredients then add to wet mix alternating with the milk.

Pour or dollop the cake mix over fruit bottom and bake at 350F for 40-45 minutes.

Cool 5 minutes then put a plate on top and flip it over revealing your pretty upside-down cake.

Serve with vanilla ice cream, whipped cream or vanilla yogurt. Plain's good too!