Peach Blueberry Upside Down Cake

This Peach Blueberry Upside Down Cake is a beautiful spring take on a dessert classic!

Turn your winter blues inside out this spring with this pretty Peach Blueberry Upside Down Cake from The Tip Garden. Get creative with canned peach slices and fresh blueberries. Maybe you can pull off a bunny, Easter egg or a flower design for your spring table?

This cake features simple ingredients, most of which you probably already have in your pantry and it’s easy to make.  You don’t have to reinvent the wheel to make a beautiful spring dessert the entire family will enjoy, and you don’t have to spend hours in the kitchen.

Arrange the fruit with a little flair, measure, mix and let the oven work its magic.  Use the time you save making a dessert to hit the bunny trail and hide eggs!

Prep Time: 5 Minutes
Cook Time: 40 Minutes
Yield: 8-10 Servings
Difficulty: Easy



  • 1 Stick ( 8 Tbsp) Unsalted Butter 
  • ¾ Cup Light Brown Sugar, packed
  • 1, 15 oz Can Sliced Peaches, drained
  • 1/2 Cup Fresh Blueberries


  • 1 3/4 Cup All-Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Stick (8 Tbsp) Unsalted Butter, softened
  • 3/4 Cup Sugar
  • 1 1/2 tsp Vanilla Extract
  • 1/4 tsp Almond Extract
  • 2 Large Eggs
  • 3/4 Cup Milk 
  • 1/2 tsp Vinegar


Preheat oven to 375°F.


  1. In an oven-proof Swiss Diamond XD Nonstick Casserole or skillet at least 2" deep or a well-seasoned 10" cast iron skillet, heat the butter over moderate heat until melted. 
  2. Reduce heat to low and sprinkle brown sugar over the butter. Cook without stirring for 3 minutes. Not all the sugar will be melted.
  3. Remove from heat and arrange peaches on top of sugar mixture. Arrange blueberries decoratively around peaches. Set aside. 


  1. Combine flour, baking powder, baking soda and salt in a bowl, wisk to combine, set aside.
  2. Add in butter, sugar, eggs and both extracts until creamy. 
  3. Add in milk and vinegar.
  4. Gently spoon batter over the fruit and spread evenly, being careful not to disturb or move the fruit around.
  5. Bake 40 minutes or until the cake is golden brown and springy to the touch or until a wooden skewer inserted in center comes out clean. 
  6. Let cake cool in pan on a rack for 15 minutes. Run a silicone spatula along edges of the pan.
  7. Invert a serving platter on top of the pan, keeping platter and pan firmly pressed together, invert cake onto platter. Carefully lift pan from cake.
  8. Serve warm with ice cream (if desired).