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.
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!
Why you’ll love this recipe:
EASINESS – You’ll love the versatility of this recipe. You can bake it in a cast-iron skillet, a cake pan, or a non-stick skillet. The cake stays together well, so it’s easy to transport if you want to take it to a friend.
TASTE – This is where fresh really counts. I’m sure you could make this peach blueberry cake with frozen peaches and blueberries, but I believe it’s best in the summer when those fruits are at their peak. And even better if you can get them from a local farmer’s market.
NOSTALGIA – Our cake is similar to the pineapple upside-down cake that everyone’s grandma used to make. It’s always a hit at dinner parties because folks say it takes them right back to their granny’s kitchen.
I hope you’ll try this delicious and easy peach blueberry cake. I think you’ll love it, and your people will request it over and over!
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.
What you’ll need for peach blueberry cake
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Keep scrolling below the recipe card to get detailed how-to steps with photos, common questions, and tips for success.
Unsalted butter – this will be for the fruit topping and the cake batter
Light brown sugar – helps to caramelize the fruit
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
Baking powder – leavening
Baking soda – leavening
Granulated sugar – for the cake batter
Large eggs – room temperature
Sour cream – full fat is best
Vanilla extract – use good quality like Nielsen-Massey
Peach Blueberry 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
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
Nutrition
Update Notes: This post was originally published on July 29, 2015, and on June 3, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, and new tips.
How to make peach blueberry cake
Step 1. Prepare the baking pan. Preheat oven to 350. Lightly butter a 9-inch round baking pan or skillet.
Step 2. Set the fruit topping in place. Pour melted butter into the prepared dish and add brown sugar. Stir together. Arrange peach slices and blueberries in a single layer over the sugar.
Step 3. Make the cake batter. Sift together the flour, baking powder, and baking soda and set aside. In a large bowl, cream 1/2 cup butter with 3/4 cup granulated sugar until light and fluffy. Add the eggs and vanilla and beat until blended. Add the sour cream, beating until blended. Gradually add the flour mixture, beating on low until blended.
Step 4. Combine and bake. Pour batter over the fruit and smooth with a spatula. Bake for about 40 minutes until the center comes out clean. Cool in the skillet on a wire rack for 10 minutes before inverting onto a plate. Pour any remaining juices over the top.
Tips and questions
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.
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