Blueberry and Apricot Upside-down Cake

This recipe comes from Annabelle White's Best Recipes - this is one of my favourite cook books as everything is easy but sensational. This is an easy cake & is so light & tasty!

Topping: 

50g butter
3/4 cup brown sugar
1 400g can apricots, drained
1 punnet blueberries

Melt butter on low heat and sprinkle brown sugar on top, leave for a few minutes on low. Remove from heat. pour into your cake tin and arrange fruits.

NOTE: You can use any assortment of fruit & nuts.

Batter:

2 cups flour
1 tsp baking powder
1 tsp baking soda
pinch salt
125g soft butter
1 cup sugar
2 tsp vanilla essence
2 large eggs
1 cup buttermilk

1. Cream butter and sugar.
2. Add vanilla essence, then eggs one at a time. Beat well.
3. Add buttermilk, mix.
4. Sift in dry ingredients and mix well.
5. Pour over fruit evenly.
6. Bake 350oC for 40-45 minutes until the top springs back.
7. Run knife around the side immediately - turn over with plate