Blueberry Apricot Skillet Cake

Preheat oven to 350ºF.

In an oven safe skillet, like a cast iron skillet, melt butter and whisk in brown sugar until melted. Add blueberries and apricots and bring mixture to a simmer. Sprinkle cornstarch over the mixture and simmer until the mixture thickens, about 2 minutes. Turn heat off and remove from heat source.

For the cake:
In a mixing bowl, whisk together flour, salt, and baking powder. Set aside.

In another mixing bowl, whisk together eggs, and white and brown sugar until mixture is smooth and sugar is dissolved. Whisk in melted and cooled butter until smooth, then sour cream or yogurt, and lastly vanilla extract.

Fold flour mixture into wet mixture until just combined. Spoon and gently smooth the cake over the top of the warm blueberry apricot mixture. Bake for about 30 minutes. Check cake after 25 minutes and monitor to ensure it is not cooking too fast. Remove from the oven as soon as a toothpick inserted into the middle comes out clean. Let cool for 30 minutes, and serve warm.

Serve right out of the skillet with whipped cream and fresh berries on top, or gently flip out onto a serving platter like a true upside down cake.