Fresh Peach and Blueberry Upside-Down Cake with vibrant fruit topping

Fresh Peach and Blueberry Upside-Down Cake

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why make this recipe

Fresh Peach and Blueberry Upside-Down Cake is a delightful dessert that plays with the sweet and tangy flavors of summer fruits. This cake is not just a treat for your taste buds; it’s also a feast for the eyes. The vibrant colors of the peaches and blueberries on top of the soft, buttery cake create a beautiful presentation. It’s perfect for gatherings, family dinners, or a cozy night in.

how to make Fresh Peach and Blueberry Upside-Down Cake

Ingredients:

  • 2 peaches, pitted, peeled, and sliced 1/2-inch thick
  • 1 cup blueberries
  • 4 ounces cream cheese, at room temperature
  • 5 tablespoons butter, melted
  • 1/2 cup butter, at room temperature
  • 2/3 cup milk
  • 2 large eggs
  • 1/2 cup packed light brown sugar
  • 1 1/3 cups all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 cup granulated sugar
  • 1/4 teaspoon salt

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a greased baking dish, arrange the sliced peaches and sprinkle the blueberries on top.
  3. In a bowl, mix together cream cheese, melted butter, and granulated sugar until smooth.
  4. Add eggs and milk, mixing well.
  5. In another bowl, whisk together flour, baking powder, and salt.
  6. Gradually mix the dry ingredients into the wet mixture until combined.
  7. Pour the batter over the fruit in the baking dish.
  8. Bake for 30-35 minutes or until a toothpick comes out clean.
  9. Let cool for a few minutes before inverting onto a plate.

how to serve Fresh Peach and Blueberry Upside-Down Cake

This cake can be served warm or at room temperature. You can enjoy it plain or with a dollop of whipped cream or vanilla ice cream on the side. The combination of warm cake and cold ice cream makes for a comforting dessert. You can also sprinkle some extra blueberries on top for presentation.

how to store Fresh Peach and Blueberry Upside-Down Cake

To store the cake, keep it covered at room temperature for up to 2 days. If you need to keep it longer, you can refrigerate it for about a week. Just make sure to cover it well to prevent it from drying out. You can also freeze individual slices in an airtight container for up to 3 months.

tips to make Fresh Peach and Blueberry Upside-Down Cake

  • Make sure your peaches are ripe for the best flavor.
  • You can substitute other fruits like cherries or plums if you prefer.
  • Be careful when inverting the cake to avoid spilling the fruit topping.

variation

You can add nuts like walnuts or pecans for extra crunch. Another variation is to add a sprinkle of cinnamon for a warm spice flavor. If you want a lower sugar option, you can reduce the amount of granulated sugar and use a sugar substitute.

FAQs

  1. Can I use frozen blueberries for this recipe?
    Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the cake.

  2. What if I don’t have cream cheese?
    You can replace cream cheese with Greek yogurt or sour cream for a different texture and flavor.

  3. Can I make this cake ahead of time?
    Absolutely! You can make the cake a day ahead and store it in the fridge. Just reheat slightly before serving if you like it warm.

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