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Indulge in this Fresh Peach and Blueberry Upside-Down Cake, a delightful dessert featuring a juicy layer of caramelized peaches and blueberries, topped with a tender, moist cake. Perfect for summer, this recipe combines the sweetness of ripe fruit with a rich, buttery cake base.
Total time80 min
Ingredients13
Serving size3
Calories400
Oven
9-by-3-inch round cake pan or bundt pan
Stand mixer with paddle attachment
Mixing bowl
Whisk
Measuring cups and spoons
Spatula
Wire rack
Knife
3 tablespoons packed light brown sugar
3 tablespoons butter, melted
1 peach, pitted, peeled and sliced 1/2-inch thick
1/4 cups blueberries
1/2 cups granulated sugar
3 tablespoons butter, at room temperature
1 1/2 ounces cream cheese, at room temperature