Peach Upside-Down Cake

Dan from Platter Talk
by Dan from Platter Talk
10 servings
55 min
A close up of a cake and a bowl of blueberries

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?

A slice of peach cake on a plate.

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.

peach cake with blueberries

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!

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. 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

©Platter Talk

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Recipe details
  • 10  servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • ▢ 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 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
Dan from Platter Talk
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