Peach Blueberry Cake (2024)

As afourth-generation Southern cook from Middle Georgia, I’ve been around the best peaches in the world all my life. Consequently, I’ve cooked many peach desserts, like our reader-favorite Southern peach cobbler, which millions have loved over the last ten years.

This cake, though, is one of my all-time favorite recipes, and I think you’ll feel the same way. It’s not only easy to make, but it’s also really pretty and colorful. It’s a gorgeous but simple addition to any of your summer cookouts. Southerners love upside-down cakes!

Why you’ll love this recipe:

EASINESS– You’ll love the versatility of this recipe. You can bake it in a cast-iron skillet, a cake pan, or a non-stick skillet. The cake stays together well, so it’s easy to transport if you want to take it to a friend.

TASTE– This is where fresh really counts. I’m sure you could make this peach blueberry cake with frozen peaches and blueberries, but I believe it’s best in the summer when those fruits are at their peak. And even better if you can get them from a local farmer’s market.

NOSTALGIA– Our cake is similar to the pineapple upside-down cakethat everyone’s grandma used to make. It’s always a hit at dinner parties because folks say it takes them right back to their granny’s kitchen.

I hope you’ll try this delicious and easy peach blueberry cake. I think you’ll love it, and your people will request it over and over!

If you’ve got fresh peaches, be sure and check out our other peach recipes! OurPeach Barbecue Sauceis a reader favorite, along with ourPeach Muffins,Peach Chutney, and this fabulous and EASYPeach Blackberry Galette.

Update Notes: This post was originally published on July 29, 2015, and on June 3, 2024, was updated with one or more of the following: step-by-step photos, video, updated recipe, and new tips.

How to make peach blueberry cake

Step 1. Prepare the baking pan. Preheat oven to 350.Lightly butter a 9-inch round baking pan or skillet.

Step 2. Set the fruit topping in place. Pour melted butter into the prepared dish and add brown sugar. Stir together. Arrange peach slices and blueberries in a single layer over the sugar.

Step 3. Make the cake batter. Sift together the flour, baking powder, and baking soda and set aside.In a large bowl, cream 1/2 cup butter with 3/4 cup granulated sugar until light and fluffy. Add the eggs and vanilla and beat until blended. Add the sour cream, beating until blended. Gradually add the flour mixture, beating on low until blended.

Step 4. Combine and bake. Pour batter over the fruit and smooth with a spatula.Bake for about 40 minutes until the center comes out clean.Cool in the skillet on a wire rack for 10 minutes before inverting onto a plate. Pour any remaining juices over the top.