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Print this Recipe    Blueberry Upsidedown

Blueberry or Peach Upside down Cake

2 1/2 oz. (75g) brown sugar
3 oz. (90g) butter
1 tbsp. lemon juice
35 oz. (1 kg) blueberries or peach slices
9 oz. (270g) granulated sugar
5 oz. (150g) butter
6 tbsp. Peach wine
2 large eggs
2 cups all purpose flour
1 1/2 tbsp. baking powder
1 cup milk

Combine brown sugar, 3 oz. (90g) butter and lemon juice. Spread
evenly into the bottom of a greased 3.5 L pan (15 x 22.5 x 2.5 cm).

Cream sugar and butter together and then beat in eggs and wine.

Combine flour, baking powder and sift. Add milk to batter alternately
with dry ingredients, mixing well. Spread fruit into pan then pour
in batter.

Bake in a preheated 375F (190C) oven until cake springs back when
pressed lightly, about 50 minutes. Cool and invert. Portion and
serve with ice cream or whipped cream, if desired.

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