Peach Blueberry Cake is going to be your new favorite summer dessert! Juicy peaches and plump blueberries are baked into a tender, buttery cake, creating a gorgeous upside-down cake that’s as pretty as it is delicious. We’re giving you step-by-step instructions for this easy cake that works for a dinner party or casual lunch.

A slice of peach upside down cake with whipped cream on a white plate, accompanied by a small dish of sliced fruits in the background.
Blue cursive text reads "Lucy's notes" on a transparent background.

As a fourth-generation Southern cook from Middle Georgia, I’ve been around the best peaches in the world all my life. Consequently, I’ve cooked many peach desserts, like our reader-favorite Southern peach cobbler, which millions have loved over the last ten years.

This cake, though, is one of my all-time favorite recipes, and I think you’ll feel the same way. It’s not only easy to make, but it’s also really pretty and colorful. It’s a gorgeous but simple addition to any of your summer cookouts. Southerners love upside-down cakes!

Testing results from peach blueberry cake:

  1. We’ve baked this cake in a cast-iron skillet, a cake pan, and a non-stick skillet. We prefer the cake pan and the cast-iron skillet second.
  2. For best results, use fresh summer peaches and blueberries.
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I hope you make this recipe. I think you’ll love it!

If you’ve got fresh peaches, be sure and check out our other peach recipes! Our Peach Barbecue Sauce is a reader favorite, along with our Peach Muffins, Peach Chutney, and this fabulous and EASY Peach Blackberry Galette.

A peach blueberry cake on a glass plate, topped with sliced peaches and blueberries arranged in a circular pattern. Bowls with additional fruit are visible in the background.

Ingredients needed

Here are a few things to know about the ingredients.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Fresh fruit – two cups of a mixture of sliced peaches and blueberries.

Cake flour – you can substitute all-purpose, but your cake won’t be as light.

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How to make peach blueberry cake

A mixing bowl with a sugar and butter mixture being stirred with a fork, a bowl of blackberries and blueberries, and sliced peaches on a cutting board are on a countertop.
  1. Add melted butter and brown sugar to a cake pan.
A round metal baking dish filled with a peach upside down cake sits on a white surface. A bowl of blueberries, blackberries, and a peach with slices are next to it.
  1. Top with peaches and blueberries.
A mixing bowl with batter being spread over a fruit mixture, a glass bowl with blackberries and blueberries, and a cutting board with a whole peach and peach slices on a marble countertop.
  1. Spread cake batter evenly over the fruit.
A bowl of blackberries and blueberries, a cutting board with peach slices, and a round cake pan filled with uncooked, spread cake batter on a white marble surface.
  1. Bake about 40 minutes.
A fork holding a piece of cake topped with mixed fruit and whipped cream, with the rest of the cake on a white plate in the background.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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5 from 1 vote

Peach Blueberry Cake Recipe

A simple, easy upside down cake with fresh peaches and blueberries or other seasonal fruit. Just right for a weeknight dessert or a small dinner party.
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 8 servings
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A round peach upside down cake on a glass plate with peach slices and blueberries arranged in concentric circles. Several small bowls of blackberries and blueberries are around the cake.

Ingredients 

Topping

  • ¼ cup butter, melted
  • ½ cup light brown sugar
  • 2 cups fruit – a mix of peaches and blueberries

Cake

  • 1 cup cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • ½ cup butter
  • 2 large eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
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Instructions 

  • Preheat oven to 350. Lightly butter a 9-inch round baking pan or skillet. Pour melted butter into prepared dish and add brown sugar. Stir together.
  • Arrange peach slices and blueberries in single layer over the sugar.
  • Sift together the flour, baking powder, and baking soda and set aside. In large bowl, cream 1/2 cup butter with 3/4 cup granulated sugar until light and fluffy. Add eggs and vanilla and beat until blended. Add sour cream, beating until blended. Gradually add flour mixture, beating on low until blended.
  • Pour batter over fruit and smooth with a spatula. Bake about 40 minutes, until center comes out clean. Cool in skillet on wire rack for 10 minutes before inverting onto a plate. Pour any remaining juices over the top.
  • Serve with whipped cream or vanilla ice cream.

Video

Notes

Adapted from Virginia Willis’ Peach Upside-Down Cake.

Nutrition

Serving: 8servings, Calories: 396kcal, Carbohydrates: 47g, Protein: 4g, Saturated Fat: 13g, Cholesterol: 99mg, Sodium: 220mg, Sugar: 35g
Course: Cakes
Cuisine: American
Calories: 396
Keyword: peach blueberry upside down cake
Leave a comment and ★★★★★ rating below!

Tips and questions

Storage

This peach blueberry cake will keep on the counter for 1-2 days. If you still have leftovers at that point, I would place it in the refrigerator.

Can I substitute other fruit in the blueberry peach cake?

Yes, you can use other fruit. I would suggest nectarines, plums, or blackberries.

Are there any variations for the topping?

We like making a bourbon or amaretto whipped cream for this cake. Just use my homemade whipped cream recipe and add a spoonful or two of bourbon or amaretto.

Another tip is to toast some pecans and crumble them on top of the cake with the whipped cream when serving.

Can I add other spices to the batter?

Absolutely! While we like to keep this cake pretty simple, the flavors of the fruit would be great with a little cinnamon, nutmeg, ginger, and or cardamom.

A woman with shoulder-length blonde hair, wearing a white T-shirt and dark jeans, stands in a kitchen with a brick backsplash and stainless steel appliances. She is smiling and resting her hands on the counter.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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