Peach-Berry Upside-Down Cake

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5 tablespoons butter, softened and divided

3 tablespoons brown sugar

1 peach, peeled, pitted, and thinly sliced

1/2 cup blueberries

1/4 cup raspberries

3/4 cup granulated sugar

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

2 large egg whites

1 large egg

1 1/3 cups all-purpose flour (about 6 ounces)

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

2/3 cup low-fat buttermilk

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