Peach Upside-Down Cake is August. Peach Upside-Down Cake is Peaches. Peach Upside-Down Cake is Blueberries. Peach Upside-Down Cake is Summer.
Peach Upside-Down Cake
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.
Our Peach and Blueberry Spice Muffins
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
©Platter Talk
Never Miss Another Platter Talk Recipe
Peach Upside-Down Cake
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
- Melt 1/4 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
Ashley says
August 27, 2015 at 12:54 pmThis 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 says
August 27, 2015 at 6:40 pmThanks so much, Ashley!
Linda (Meal Planning Maven) says
August 24, 2015 at 2:50 pmWhat a mouthwatering summer dessert…and so easy to make too!
Jane Lehman says
August 21, 2015 at 4:38 pmSadly, 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.
Aunt Bee says
August 20, 2015 at 8:34 amThis looks absolutely wonderful! What a perfect Summer dessert!
April J Harris says
August 20, 2015 at 5:18 amI absolutely agree, peaches and blueberries are best friends! I love them together and this cake looks just amazing. What a beautiful summer dessert!
Florian @ContentednessCooking says
August 20, 2015 at 2:58 amThis looks amazing! Great fruit combination!
[email protected] Peas and Peonies says
August 19, 2015 at 10:10 amPerfect summer flavor here, and all that syrup from the baked peaches must be amazing on the cake.
Beeta @ Mon Petit Four says
August 19, 2015 at 12:01 amI positively love summer peaches, and that fact that you used them in this gorgeous tatin is perfection! The added blueberries are a wonderful touch – great idea!
Dan from Platter Talk says
August 19, 2015 at 8:06 amBeeta, I truly can’t get enough of either fresh peaches or fresh blueberries. Thank you for not judging me for wanting to use them in EVERYTHING! 🙂
Serena | Serena Bakes Simply From Scratch says
August 18, 2015 at 5:41 pmOne of my favorites this time of year and I love that you added Blueberries!
Dan from Platter Talk says
August 18, 2015 at 9:24 pmThanks, Serena. I can’t get enough of fresh blueberries (or peaches) this time of year.
Nicole Neverman says
August 18, 2015 at 5:14 pmThis cake is just gorgeous! Loving the combination of peaches and blueberries. So summery!
Dan from Platter Talk says
August 18, 2015 at 9:24 pmThanks, Nicole. I wish summer could last forever!
Cindy @ Hun... What's for Dinner? says
August 18, 2015 at 5:14 pmWow, what a gorgeous cake! I agree that peaches and blueberries should be best friends!
Dan from Platter Talk says
August 18, 2015 at 9:25 pmHa! Thanks, Cindy!
peter @feedyoursoultoo says
August 18, 2015 at 4:46 pmLooks delicious. Love how the fruit permeates the cake.
Dan from Platter Talk says
August 18, 2015 at 9:25 pmThank so much, Peter.
Jenny B @ Honey and Birch says
August 18, 2015 at 4:02 pmI’m going on a hunt for peaches and blueberries so I can make this too! Looks great!
Dan from Platter Talk says
August 18, 2015 at 9:23 pmJenny, you can’t go wrong with this one!
Patty Haxton Anderson says
August 18, 2015 at 3:46 pmThis dessert looks amazing. Great job.
Dan from Platter Talk says
August 18, 2015 at 9:23 pmThanks, Patty