Go Back
Print Recipe

Peach Blueberry Upside-Down Cake

Fruity taste of summer with ripe peaches and plump blueberries nestled in a layered cheesecake and soft vanilla cake.
Prep Time25 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 30 minutes
Course: Dessert, Sweets
Keyword: Baked, Blueberry, Cheesecake, Cream Cheese, Dessert, From Scratch, Peaches
Servings: 12

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.