Apricot Blueberry Upside-Down Cake

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Happy Go Marni


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3 tablespoons butter

3/4 cup light brown sugar, firmly packed

1 cup (4 ounces) blueberries

6 to 8 medium apricots (about 1 pound)

8 tablespoons (1 stick) butter, at room temperature

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup milk, at room temperature

Whipped cream or vanilla ice cream

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