Julie’s on a roll this summer with her epic fruit desserts (just check out her fresh strawberry pie recipe). Her next dish, is an upside-down peach cake with blueberries, it will be your new favorite cake for summer celebrations – or just a gorgeous weekend treat.
This peach upside-down cake recipe has been my summer go-to dessert when the peaches are ripe and the blueberries are plentiful. Every summer I go nuts at the market with all the fresh fruit, so before I end up with a ton of bruised and overripe fruit I throw together this simple, versatile upside-down cake. We love it for dessert on a weeknight, but it’s also an impressive summer cake for picnics and barbecues – a lot like this blackberry pie with spiced rum and sour cream custard, or our fresh strawberry-peach cobbler.
This peach cake recipe is my oldest son’s request for his birthday every year. Things changed this year when I had to adapt this recipe to a gluten-free version, since we learned he suffers from a wheat allergy. Since wheat-free baking and cooking are so new for me, I did some research and found this recipe from Bob’s Red Mill, a Gluten-Free Pineapple Upside Down Cake, and adapted it for the peaches and blueberries. It turned out great and my son is still requesting more of this peach cake, even when it’s not his birthday!
Below you’ll find my original upside-down peach cake with blueberries, using regular all purpose flour. It’s made in a cast iron skillet, which gives it an extra special farmhouse touch. If you want to try a gluten-free version, the recipe from Bob’s Red Mill is a good choice for adaptation.
Either way you make this peach upside-down cake, it will be a hit!
- 1/2 cup (1 stick) unsalted butter,, at room temperature, divided
- 1/2 cup (packed) brown sugar
- 2 to 3 large peaches, peeled, pitted, and cut into 8 slices each
- 1 cup fresh blueberries
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1 large egg, beaten, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- Fresh whipped cream
- Preheat the oven to 375°F (190°C).
- Melt 4 tablespoons of the butter in an 8- to 9-inch cast-iron skillet. Add the brown sugar and stir for 3 minutes over medium-low heat until sugar has dissolved and starts to bubble a little.
- Add the peach slices to the liquid in the pan. Cook gently for about 5 minutes, making sure to not smash the peaches. You just want to caramelize them a bit while retaining their shape.
- Carefully arrange the peach slices in a circle all facing the same direction. (Use tongs to do this so you don’t burn your fingers - again, don't smash the peach slices!) Remove the pan from the heat.
- Sprinkle the peaches evenly with cinnamon, then arrange the blueberries in the center of the cake and around the edge. Set the pan aside, allowing it to cool somewhat.
- While the peaches are cooling, combine the flour, baking powder, and salt in a small bowl. Set aside.
- Cream the remaining 4 tablespoons of butter with a mixer on low speed. Try not to aerate the butter. Gradually beat in the granulated sugar, then slowly add the egg and vanilla.
- Add 1/3 of the flour mixture to the butter and egg, mixing just until most of the flour disappears into the butter. Add half the milk, mixing until it incorporates. Add the next 1/3 of flour, then the rest of the milk. Finish with the rest of the flour.
- Spoon the batter evenly over the fruit. Bake for 25 to 30 minutes, or until the top is golden and the cake springs back when pressed in the center. Cool in the pan for 5 minutes. Gently loosen the edges with a knife and carefully invert onto a large platter. Serve warm or at room temperature, topped with a dollop of whipped cream.
Special Equipment: Cast Iron Skillet
Nutritional Analysis does not include whipped cream for serving.