Peach Upside-Down Cake with Blueberries
on Aug 18, 2015, Updated Jul 23, 2020
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Peach Upside-Down Cake is August. Peach Upside-Down Cake is Peaches. 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.
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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!
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
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Peach Upside-Down Cake
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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Thanks so much, Ashley!
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!