I was in line at Whole Foods and saw an advertisement for Blueberry Peach Upside Down cake. Whaaaaat? I wanted it, I wanted it right away, but I wanted it homemade style. I’m a little late to the game, but I’m starting to learn that there is a lot of fruit you can use for in an upside down cake. Forget the pineapple, let’s experiment with the fresh bounty of summer fruit.
This recipe couldn’t be simpler to make. It’s not as sugary as the Pear Upside Down cake I made in the fall, but it doesn’t need to be. It’s dense, slightly sweet and highlights both the blueberries and peaches. I used a recipe for just a peach version and then added a large helping of blueberries (about a cup). If I were making this for guests, I would serve with either homemade whipped cream or vanilla ice cream. You know, because I like making my guests feel I’m really taking care of them. Don’t tell my guests, but this cake also tastes excellent in the morning for breakfast. Mmmmm, cake for breakfast.