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Caramel Peach and Blueberry Upside-Down Cake Recipe

Peach Upside-Down Cake captures the essence of August: ripe peaches, sun-warmed berries, and all the flavors of summer.

A close up of a cake and a bowl of blueberries

What is this?

You might be wondering why there are blueberries in a peach upside-down cake. The short answer: because they belong there. Peaches and blueberries are natural partners—bright, sweet, and summery together. Add warm weather and good fruit and you have something special.

A slice of peach cake on a plate.

I came across an abundance of the juiciest peaches I’ve had in a long time, and that same day found a generous bowl of fresh blueberries. The two together felt inevitable.

peach cake with blueberries

This isn’t the first time I’ve combined these fruits in a recipe, and it won’t be the last. Over the rest of the season I’ll share more ways to enjoy peaches and blueberries, separately and together. If a few berries end up in a peach dish—or peaches find their way into a berry dessert—don’t be surprised. It’s summer, these are my fruits, and I’ll use them however tastes best. Enjoy! —Dan

a slice of cake with blue berries
©Platter Talk

Similar desserts

  • Brandy Peach Bread Recipe
  • Blueberry Buckle with Peach Yogurt Streusel
A peach cake with blueberries on top.

Peach Upside-Down Cake

Peach Upside-Down Cake with Blueberries. The taste of summer in an easy, comforting cake inspired by classic recipes.
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Yield: 10 servings
By: Dan from Platter Talk

Ingredients

  • 3/4 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1 cup fresh blueberries, optional

Instructions

  1. Melt 1/4 cup butter and pour it into an ungreased 9-inch round baking pan.
  2. Sprinkle the melted butter evenly with the brown sugar.
  3. Arrange the peach slices in a single layer over the brown sugar.
  4. If using, scatter a few of the optional blueberries over the peaches.
  5. In a large bowl, cream together the remaining butter and the 3/4 cup sugar until light and fluffy.
  6. Beat in the egg and vanilla. In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition.
  7. Gently fold in the remaining optional blueberries, if desired.
  8. Spoon the batter evenly over the arranged peaches in the pan.
  9. Bake at 350°F (175°C) for 45–50 minutes, or until a toothpick inserted near the center comes out clean.
  10. Allow the cake to cool for 10 minutes, then invert onto a serving plate so the peach layer is on top. Serve warm or at room temperature.

Nutrition

Calories: 269 kcal, Carbohydrates: 34 g, Protein: 2 g, Fat: 15 g, Saturated Fat: 9 g, Cholesterol: 54 mg, Sodium: 195 mg, Potassium: 121 mg, Fiber: 1 g, Sugar: 30 g, Vitamin A: 577 IU, Vitamin C: 3 mg, Calcium: 36 mg, Iron: 1 mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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