Peach Upside-Down Cake is August. Peach Upside-Down Cake is Peaches. Peach Upside-Down Cake is Blueberries. Peach Upside-Down Cake is Summer.
What is this?
You may wonder why there are blueberries in this peach upside-down cake. The answer: I put them there. In the highly unlikely event that you aren't aware, peaches and blueberries are good friends. I would argue, best friends. Add summer to the mix and well, you pretty much have a miracle on your hands. This miracle came about on a hot summer day, in August to be more precise.
I came into the great fortune of some of the biggest, the juiciest, and the most mouthwatering peaches I have ever tasted. The same day, I came into an equal lot of blueberries. Holy summer!
It is not a coincidence that we have put these best friends together, in the same recipe before. A couple of times. Take a look at some of our blueberry and peach dishes that we've featured in the past.
We'll be putting together a few more peach recipes and a few more blueberry recipes, before the last song of summer has been sung. If a few berries end up with the peaches (or vice versa,) do not be surprised. It's my summer. This is my fruit. I'll eat them any way I please. Hope you enjoy! -Dan
Peach Upside-Down Cake
- ¾ cup butter softened, divided
- ½ cup packed brown sugar
- 2 cups sliced peeled fresh peaches
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-¼ cups all-purpose flour
- 1-¼ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- 1 cup fresh blueberries optional
- Melt ¼ cup butter; pour into an ungreased 9-in. round baking pan.
- Sprinkle with brown sugar.
- Arrange peach slices in single layer over sugar.
- Sprinkle on a few of the optional blueberries, if desired.
- In a large bowl, cream sugar and remaining butter until light and fluffy.
- Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- Gently fold in (remaining) optional blueberries, if desired.
- Spoon over peaches.
- Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before inverting onto a serving pl
This looks amazing! I love peaches. Thanks for sharing with us at the Merry Monday link party. I hope you'll join us again next week! Sharing your post on Twitter!
Dan from Platter Talk
Thanks so much, Ashley!
Linda (Meal Planning Maven)
What a mouthwatering summer dessert...and so easy to make too!
Sadly, in Western NY blueberries are earlier than free stone peaches, so we have a very short time to put both fresh blueberries and fresh peaches in the same recipe, if we want to use local fruit. I think there will still be some blueberries in the market tomorrow, and I know there will be peaches. This cake is in my near future.
This looks absolutely wonderful! What a perfect Summer dessert!