Blueberry Peach Upside-Down Cake
Beautifully arranged fresh summer peaches paired with frozen blueberries and a simple moist vanilla cake.
what to expect:
Prep Time: 30 minutes | Cook Time: 60 minutes | Total Time: 1 hour 30 minutes
Yield: 8 slices
Peaches and blueberries are one of my favorite combinations, so putting them together for this beautiful recipe felt like a no-brainer.
It uses fresh summer peaches, frozen blueberries, and moist vanilla cake batter. What’s not to love! Get as creative as you want when layering the peaches on the base of the cake, but I’ll show you my favorite method below if you want a little guidance.
Some people use brown sugar to create a caramel sauce to top the peaches, but I found it took away from their flavor and also dulled the appearance of the cake. Don’t worry, this cake is so good you won’t even miss it!
If a full-on cake is more than you’re looking for, check out my easy recipe for blueberry peach cobbler for one! One reviewer said:
LOVED it. The best little single serving dessert. I used the 2x measurements and made one for my boyfriend and I and it scaled up perfectly.
⭐️⭐️⭐️⭐️⭐️
-Molly
What’s In This Post
Feel free to jump to what you need!
- What You’ll Need (Ingredients and Equipment)
- How to Make Blueberry Peach Upside-Down Cake
- How to Layer Peaches for a Beautiful Blueberry Peach Upside-Down Cake
- How to Serve an Upside-Down Cake
What You’ll Need to Make Blueberry Peach Upside-Down Cake
Ingredients
- Fresh Peaches
- Lemon Juice
- Vegetable Oil
- Cake Flour (cake flour has a lower protein content and will result in a more tender cake)
- Granulated Sugar
- Kosher Salt
- Baking Powder
- Large Eggs
- Vanilla Extract
- Heavy Whipping Cream
- Frozen Blueberries (I do not recommend using fresh blueberries for this recipe. Using frozen blueberries helps prevent your batter from turning a dull, unappealing purple color.)
Necessary Tools & Equipment
This recipe is made entirely by hand, so you don’t need any special equipment. It bakes in a 9″ round cake pan, and requires two medium mixing bowls (one for dry ingredients and another for wet ingredients) as well as one small mixing bowl (to soak the peaches in lemon juice). You will also need a whisk or a fork to combine your dry ingredients and then a rubber spatula to bring the batter together.
You’ll also need some parchment paper as well as a cutting board and pairing knife.
How to Make Blueberry Peach Upside-Down Cake
- Prepare your cake pan by greasing it and lining the bottom with parchment paper.
- Cut the peaches into slices and soak them in lemon juice.
- Whisk together the dry ingredients and toss the frozen blueberries to coat.
- Whisk together the wet ingredients.
- Add the dry ingredients to the wet ingredients in two batches and gently stir to combine.
- Line the bottom of the cake pan with the peach slices.
- Pour the cake batter on top.
- Bake until a toothpick can be inserted to the middle of the cake and comes out clean.
- Allow to cool for 15 minutes before inverting on a serving plate, removing the pan, and peeling off the parchment paper.
- Enjoy!
For more detailed instructions, see the recipe below.
How to Layer the Peaches for a Beautiful Blueberry Peach Upside-Down Cake
As I tested this blueberry peach upside-down cake recipe, I tried a few different methods to arrange the peaches so that they would be the most visually appealing. The best way I found, was to work from the middle of the cake pan and work your way out.
- Starting in the middle of the pan, gently place the peaches so that they’re arranged in a circle with each peach slice pointing in the same direction and touching the slices next to it. It will take some adjustments to get the slices shifted to look just right.
- Move to the outer edge of the pan and arrange a ring of peach slices around the ones you already placed. They should all be pointing in the same direction as the inner cirlcle.
- Fill in any gaps with remaining peaches (it’s okay if you don’t use all of the slices), allowing them to overlap slightly. It’s better to slightly overcrowd the pan than it is to leave empty space.
How to Serve an Upside-Down Cake
Don’t be intimidated by the thought of an upside-down cake! With the right technique, it’s easy to remove the cake from the pan and display that beautiful fruit you worked so hard on.
- Allow the cake to cool for about 15 minutes.
- Gently run a butter knife of pairing knife between the edge of the cake and the rim of the cake pan.
- Place the serving plate you’ll be using to display the cake upside down on top of the cake.
- Working carefully and with oven mitts (if necessary), hold the plate and the cake pan with both hands and flip everything over together in a smooth motion. The plate should now be right side up and your cake will be upside-down.
- Gently remove the cake pan by slowly pulling it straight up.
- Gently peel back the parchment, being careful not to disturb any of the fruit.
- Allow the cake to cool and then show off your beautiful cake!
If you make this blueberry peach upside-down cake, I want to know how it went! Feel free to leave a review below 🙂
PrintBlueberry Peach Upside-Down Cake
Beautifully arranged fresh summer peaches paired with frozen blueberries and a simple moist vanilla cake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
3–4 fresh Peaches – sliced into 12 slices per peach
2 Tablespoons Lemon Juice
1 & 1/2 cup Cake Flour * – spooned and leveled
1/8 teaspoon Kosher Salt
1/2 teaspoon Baking Powder
1 cup Granulated Sugar
3/4 cup Vegetable Oil
1/2 cup Heavy Whipping Cream
2 Eggs – large
1 Tablespoon Vanilla Extract
1 cup Frozen Blueberries
Instructions
- Preheat your oven to 325 Fahrenheit and grease a 9-inch round cake pan. Line the bottom of the cake pan with parchment paper.
- In a small bowl, add the peach slices and lemon juice (2 Tablespoons). Gently toss the peaches in the juice until they are coated and then set aside.
- In a medium mixing bowl, add the cake flour (1.5 cups), kosher salt (1/8 teaspoon), and baking powder (1/2 teaspoon) and whisk until combined, about 1 minute.
These are your dry ingredients. - In a separate medium mixing bowl, add the granulated sugar (1 cup), vegetable oil (3/4 cup), heavy cream (1/2 cup), eggs (2), and vanilla extract (1 Tablespoon). Whisk together until you have a homogenous mixture without any egg or oil streaks.
These are your wet ingredients. - Add half of the dry ingredients to the wet ingredients and gently fold together until there are no dry patches.
- Add the frozen blueberries (1 cup) to the remaining dry ingredients and toss until coated.
- Add the remaining dry ingredients and blueberries to the wet ingredients and gently fold everything together. Try to be gentle so that you don’t break any of the blueberries or turn the batter purple. Set aside once combined.
- Line the base of the cake pan with soaked peach slices, starting in the middle of the pan and working your way to the outer edge. Try to fill any empty spaces with peaches – it’s okay if they overlap a little bit. It’s also okay if you don’t use all of the slices.
- Pour the cake batter on top of the peaches and gently smooth the top, being careful not to smoosh any blueberries.
- Bake for about an hour, or until a knife or toothpick can be inserted into the center of the cake and come out clean.
- Allow to cool for 15 minutes before gently running a knife between the edge of the cake and the pan, inverting on a serving plate, removing the pan, and carefully peeling away the parchment paper. Try not to disturb any of the peaches.
- Allow to cool for about 30 minutes, then enjoy!
Store any leftovers in the fridge.
Please leave a review by visiting the recipe on ficklebeabakehouse.com!
Notes
* To best and most consistently measure your flour, stir the flour with a spoon or whisk, spoon the flour into the measuring cup, and then level it with the back of a knife or handle of the spoon.
To help with your grocery shopping, I’ve listed the ingredients for this recipe below and where they can generally be found in the grocery store.
Produce
- Peaches
- Lemon Juice (this can also typically be found in the baking aisle)
Dairy
- Eggs
- Heavy whipping Cream
Pantry
- Cake Flour
- Kosher Salt
- Baking Powder
- Granulated Sugar
- Vegetable Oil
- Vanilla Extract
Frozens
- Blueberries
Leave a Reply