1. Preheat your oven to 325 Fahrenheit and grease a 9-inch round cake pan. Line the bottom of the cake pan with parchment paper.
2. In a small bowl, add the peach slices and lemon juice (2 Tablespoons). Gently toss the peaches in the juice until they are coated and then set aside.
3. In a medium mixing bowl, add the cake flour (1.5 cups), kosher salt (1/8 teaspoon), and baking powder (1/2 teaspoon) and whisk until combined, about 1 minute.
   These are your dry ingredients.
4. In a separate medium mixing bowl, add the granulated sugar (1 cup), vegetable oil (3/4 cup), heavy cream (1/2 cup), eggs (2), and vanilla extract (1 Tablespoon). Whisk together until you have a homogenous mixture without any egg or oil streaks.
   These are your wet ingredients.
5. Add half of the dry ingredients to the wet ingredients and gently fold together until there are no dry patches.
6. Add the frozen blueberries (1 cup) to the remaining dry ingredients and toss until coated.
7. Add the remaining dry ingredients and blueberries to the wet ingredients and gently fold everything together. Try to be gentle so that you don’t break any of the blueberries or turn the batter purple. Set aside once combined.
8. Line the base of the cake pan with soaked peach slices, starting in the middle of the pan and working your way to the outer edge. Try to fill any empty spaces with peaches – it’s okay if they overlap a little bit. It’s also okay if you don’t use all of the slices.
9. Pour the cake batter on top of the peaches and gently smooth the top, being careful not to smoosh any blueberries.
10. Bake for about an hour, or until a knife or toothpick can be inserted into the center of the cake and come out clean.
11. Allow to cool for 15 minutes before gently running a knife between the edge of the cake and the pan, inverting on a serving plate, removing the pan, and carefully peeling away the parchment paper. Try not to disturb any of the peaches.
12. Allow to cool for about 30 minutes, then enjoy!

Store any leftovers in the fridge.

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