Peach Blueberry 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.
Servings: 8 servings
Calories: 396kcal
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.
Notes
Adapted from Virginia Willis' Peach Upside-Down Cake.
