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5 from 1 vote

Peach and Blueberry Upside-Down Cake

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 Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8 servings
Calories: 396kcal
Author: Lucy Brewer



  • 1/4 cup butter melted
  • 1/2 cup light brown sugar
  • 2-3 cups fresh fruit: sliced peaches blueberries, plums, nectarines, raspberries, or blackberries


  • 1 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • 1/2 cup butter
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract


  • 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.


Adapted from Virginia Willis' Peach Upside-Down Cake.