Peach Blueberry Upside Down Cake Recipe

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Once upon a time there was an amazing restaurant in the quaint town of Elsah, IL. The eatery made a pie that was so delicious combing two fruits together that many would assume to be an interesting concoction. But the result was an amazing fusion. I decided to replicate in the form of peach blueberry upside down cake. Mainly because I wanted to combine my favorite pie with my great-grandmother’s well known dessert, upside down cake. Read on for this mouth watering dessert recipe!

Peach Blueberry Upside Down Cake Recipe

Elsah Landing Restaurant was well known for its peach and blueberry pie. My grandmother even had the Elsah Landing cookbook and would often make the fruit pies for various holidays or just because. The peach blueberry pie was definitely my favorite. Sadly Elsah Landing is no longer in existence, but the recipes lives on.

My great-grandmother made a really amazing pineapple upside down cake and you’d be surprised to learn that here secret was a regular, old yellow cake mix. I decided that a peach blueberry upside down cake was the perfect way to use to use our juicy peaches from Eckert’s Orchard. So I did just that!

Delicious Dessert Recipe

What you’ll need:

1 (9 inch) round baking dish

1 box yellow cake mix

2-3 fresh peaches

1 cup fresh blueberries

1/2 teaspoon vanilla

2 sticks butter

1 cup water

3 eggs

1 cup brown sugar

What you’ll do:

• Preheat oven to 350 degrees.
• In a bowl, mix up the boxed cake mix using the above ingredients to the specifications on the box, adding vanilla. Set aside.
• Grease the side of the baking pan and then pour 1/2 cup melted butter into bottom. (I like to slice the stick of butter, place in the pan and allow to melt in the preheating oven.)
• Sprinkle 1 cup of brown sugar over the melted butter in pan.
•  Slice peaches and place on top of brown sugar with blueberries. Similar to how I did here:

• Pour cake batter over the top of fruit, completely covering the fruit. (I used slightly less than the box and made about 6 cupcakes with the remaining batter.)
• Bake for 45 minutes at 350 degrees.
• Allow to cool for 10 minutes and then flip cake over onto a plate.
• Slice like a pie and enjoy!

*Store in the refrigerator for about a week.

Now to convince someone to bring back the Elsah Landing Restaurant…

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