Peach Upside-Down Cake with Blueberries

5 from 3 votes

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Peach Upside-Down Cake is August. Peach Upside-Down Cake is Peaches. Peach Upside-Down Cake is Summer.

A close up of a cake and a bowl of blueberries

What is this?

You may wonder why there are blueberries in this peach upside-down cake. The answer: I put them there.

A slice of peach cake on a plate.

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.

peach cake with blueberries

I came into the great fortune of some of the biggest, juiciest, and most mouthwatering peaches I have ever tasted. The same day, I came across an equal lot of blueberries. Holy summer!

A close up of slice of peach cake.

It is not a coincidence that we have put these best friends together in the same recipe before—a couple of times.

We’ll put 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 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 it!  -Dan

a slice of cake with blue berries
©Platter Talk


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Peach Upside-Down Cake

5 from 3 votes
Peach Upside-Down Cake with Blueberries. It's the taste of summer, in this easy recipe inspired by Taste of Home.
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
Yield: 10 servings


  • 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


  • 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


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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!

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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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  1. 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!

  2. 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.