Peach Blueberry Upside-Down Cake is a fruity taste of summer with ripe peaches and plump blueberries nestled in a layered cheesecake and soft vanilla cake.
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This cake is so reminiscent of summer, combining juicy peaches with blueberries. It is so fruity! If you want, alternate peaches with some plums too to bump up the flavors. This cake will certainly entertain your taste buds and is so colorful, but I will say it is not the prettiest cake I have made.
Peaches & Blueberries!
What flavors say “Summer” better than peaches and blueberries! I select peaches that are ripe but still have a little firmness. This allows the fruit to hold the shape better after baking and makes them easier to prep. I like to arrange the peaches in the caramel sauce in a radial pattern to create a more attractive cake. Layer plump blueberries evenly to ensure a juicy berry in every bite!
Fresh fruit is hands down the best for this recipe, but if you can not wait until summer to make it, you can use frozen peaches and blueberries. But arguably there is nothing like a summer ripened, juicy peach…
Caramel Sauce
The fruit flavors are enhanced with the easy caramel sauce. Just mix some butter and brown sugar and spread on the bottom of the pan as a bed for the fruit. This creates gooey goodness that brings out the best in the peaches!
This cake is best prepared in a cake pan that has high sides, at least 3 inches. Do not use a springform pan, it will result in a caramel mess in the bottom of your oven (trust me, I know from experience)!
Cheesecake
I love cheesecake and honestly want to incorporate it into all my dessert recipes. This Peach Blueberry Upside-Down has a creamy cheesecake layer that elevates this cake above most upside-down fruit cakes. The cheesecake can be eliminated if preferred, just cut the baking time down to about 45-50 minutes.
No kitchen is complete without a good inverted spatula. This is the perfect tool to help spread out cake batter, cheesecake batter and frosting! The spatula helps to evenly spread the cheesecake batter over the fruit, allowing the creaminess goodness to bake right in!
Perfect Technique
Ensuring all of your ingredients are at room temperature will help them to combine together properly, resulting in the creamiest cheesecake and cake batter with no lumps.
After baking, allow the cake to cool for only about 10 minutes. The using a inverted spatula, gently loosen the sides of the cake from the pan. Place a serving platter over the top of the cake and flip. Sometimes, I give the cake a little push with the spatula, to ensure the bottom has loosened prior to flipping.
Peach Blueberry Upside-Down Cake is amazing warm, add a scoop of vanilla ice cream if desired. But I will say it is equally as addictive cold. It is hard not to sneak a small slice every time I go in the fridge!
Peach Blueberry Upside-Down Cake
Ingredients
Caramel & Fruit Sauce
- 3 Medium Peaches Peeled, Pitted, and Sliced
- 1 Cup Blueberries Washed and Dried
- 3 TBSP Butter Melted
- ½ Cup Brown Sugar
Cream Cheese Filling
- 8 Ounces Cream Cheese Room Temperature
- ½ Cup Sugar
- 1 TSP Vanilla Extract
- 1 Egg Room Temperature
Vanilla Cake
- ¾ Cup Sugar
- ½ Cup Butter
- 1 Egg Room Temperature
- 1 TSP Vanilla Extract
- 1¼ Cup All-Purpose Flour
- 1¼ TSP Baking Powder
- ¼ TSP Salt
- ½ Cup Buttermilk Substitute with Whole Milk if preferred
Instructions
- Prepare fruit. Wash and dry blueberries. Peel, pit and slice peaches.
- Preheat oven to 350°F.
- Melt butter and mix in brown sugar. Pour into a 9 inch round cake pan that has 3 inch sides.
- Arrange peaches in circular pattern in cake pan. Pour blueberries over top. Set aside.
Cheesecake Filling
- In a stand mixer, whip together cream cheese, sugar, and vanilla. Fold in egg until just combined.
- Dollop cheesecake filling over fruit and spread carefully until evenly spread.
Cake Batter
- In a stand mixer, cream together butter and sugar until fluffy. Beat in egg and vanilla.
- In a separate bowl, combine flour, baking powder, and salt.
- Add flour mixture into creamed butter, in small increments. Alternate small amounts of milk. Mix well after each addition until completely added.
- Spoon cake batter over cheesecake.
- Bake in oven for 60-65 minutes until a toothpick inserted into the center of the cake comes out cleanly.
- Allow to cool for 10 minutes. Invert cake pan onto a serving platter and enjoy while warm.
Live fully. Eat well. Bake cake.
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