Blueberry Peach Upside Cake (Or: You’re Turning Violet, Violet)

by Carilyn on September 3, 2015

Blueberry Peach Upside Down Cake 005I was actually going to share some lasagna with you today. Green Chile Chicken Lasagna, to be precise. But I forgot to take the final picture. You see, I made it for a little dinner party we had last night, and you know how those things go, a few gulps of wine and all thoughts of pretty food pictures fly right out of my noggin. Which means I will just have to make it for you again, because I love you.

And I promise not to drink wine before I take the final picture.

I’m only explaining all of this to you because I’m pretty sure y’all think I live off dessert. Well, kind of. But in between all the sweet stuff, I do stuff my pie hole with actual food. I promise.

I’m making a lot of promises today, aren’t I?

So, onto the recipe for today…and yes, it is a dessert. He he.

I bet right now y’all are thinking there was no lasagna, right? I don’t blame you one bit. Me thinks I doth protest too much.

Anyway, Blueberry Peach Upside Down Cake. Can you dig it?

(On a completely unrelated note, one of the swim teams we used to compete against was called the Purple People Eaters. No way that name would fly today, but it always made me laugh when I was little. And a bit scared.)

Think pound cake with caramelized blueberries and peaches on top. Well, because that is what it is. You melt butter and brown sugar in the bottom of a cake pan, layer on the blueberries and peaches, then smooth on the cake batter. Bake it, shake it, flip it and voila! Upside Down Cake!

Yes, I’ve had three cups of coffee.

Seriously, this cake is easy peasy and will impress your friends. It’s got that patisserie feel to it, like you know your way around a French bakery. I stole the idea from Nancy Fuller of Farmhouse Rules. I was doing a treadmill run, snacking on a peach, when she made this cake. I thought, it must be fate (you know, because I was eating a peach when I saw it? Okay. Never mind.). I did change her’s up a bit because it was a little sweet, on sweet, on sweet. I added some (okay, a whole lotta) lemon zest because I like a little zing! I think orange zest would be pretty zingy, too.


Blueberry Peach Upside Down Cake

(adapted from Nancy Fuller)


5 tablespoons butter

1/4 cup packed brown sugar

1 tablespoon lemon zest

2 medium peaches, peeled and sliced

1 cup blueberries



1 cup sugar

1/2 cup butter (1 stick) at room temperature

4 ounces cream cheese at room temperature

1 1/3 cups AP flour

1 1/2 teaspoons baking powder

pinch of salt

2 large eggs

2/3 cup milk

1 1/2 teaspoons vanilla extract

1 tablespoon lemon zest


Preheat oven to 350 degrees.

Grease the sides of a 9 inch round.

Melt the 5 tablespoons of butter and pour into the bottom of the pan. Sprinkle the brown sugar on top.

Layer the fruit over the butter/brown sugar mixture.

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In a large bowl (I used the bowl of my stand mixer), beat the sugar and butter until creamy and light colored (about 6 minutes). Add the cream cheese and mix well.

In a medium bowl, whisk the flour, baking powder and salt to combine.

To the wet ingredients, add the eggs and resume mixing on low.

Slowly add the dry ingredients until incorporated.

Add the milk, vanilla and lemon zest until combined.

Spread the batter evenly over the fruit.

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Bake for one hour, or until a toothpick comes out clean.

Transfer the pan to a wire rack to cool for 5 minutes and then flip onto a plate.

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Sing the Purple People Eater Song loudly while eating a big slice. Hey, it’s got fruit. It’s good for you!

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