Summer Fruit Upside-Down Cornmeal Cake

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1 cup (1/4-inch-thick) nectarine slices

1 cup blueberries

1 cup raspberries

1 teaspoon fresh lemon juice

Cooking spray

1 tablespoon butter, melted

1 cup plus 1 tablespoon sugar, divided

1 1/4 cups all-purpose flour (5 1/2 ounces)

1/2 cup stone ground yellow cornmeal

1 1/2 teaspoons baking powder

1/4 teaspoon salt

5 tablespoons butter, softened

2 large eggs

1 teaspoon vanilla extract

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