Blueberry Nectarine Upside-Down Cake

By Adeline

Published on July 30, 2025

There’s something truly magical about turning simple fruits into a show-stopping dessert. This Blueberry Nectarine Upside-Down Cake delivers exactly that: a moist, tender cake crowned with glistening, caramelized fruit. The flavors sing of summer.

I find this cake perfect for a relaxed Sunday brunch or a cozy weeknight treat. It stores beautifully, meaning you can enjoy a slice for days. Everyone just loves it.

Why I Love This Recipe

Honestly, this recipe for Blueberry Nectarine Upside-Down Cake is a total winner in my kitchen. It’s incredibly straightforward, making it perfect for busy evenings. The beautiful presentation always impresses my dinner guests, and they think I fussed for hours! Plus, the taste is just pure comfort. It reminds me of sunshine. You get that sweet, tangy fruit with a tender, moist cake.

Blueberry Nectarine Upside-Down Cake Ingredients

Creating this delicious Blueberry Nectarine Upside-Down Cake starts with some familiar pantry staples and a few fresh stars. Each ingredient plays its part, like a happy little orchestra, to make the cake sing. You will find exact amounts in the recipe card below.

Core Ingredients for Your Cake

Nectarines: These bring a lovely sweetness and a slight tang, caramelizing beautifully.
Blueberries: They burst with juicy flavor and add a pop of color to our upside-down creation.
Granulated Sugar: This sweetens both the fruit topping and the tender cake batter.
All-Purpose Flour: It forms the backbone of our cake, giving it structure.
Baking Powder & Baking Soda: These leaveners help our cake rise, keeping it light and fluffy.
Ground Cinnamon: A touch of warmth and spice that complements the fruit so well.
Salt: Just a pinch enhances all the other flavors in the Blueberry Nectarine Upside-Down Cake.
Unsalted Butter: It adds richness and a tender crumb to the cake.
Pure Vanilla Extract: A classic flavor enhancer that makes everything taste better.
Large Egg: It binds ingredients and adds moisture.
Honey: This gives a unique sweetness and helps keep the cake moist.
Sour Cream: My secret weapon for an incredibly tender and moist cake every time.
Milk: It helps create the perfect batter consistency.

Substitutions and Tips for Your Blueberry Nectarine Upside-Down Cake

Don’t fret if you’re missing an item or want to try something new! For the nectarines, you can easily use peaches, plums, or even sliced apples. If you don’t have sour cream, plain Greek yogurt works wonders for that tender crumb. Remember to bring all your cold ingredients, like butter and egg, to room temperature. This helps everything mix smoothly! Also, for a fun twist, try adding a squeeze of fresh orange zest to the batter. It brightens up the flavor beautifully.

How to Make Blueberry Nectarine Upside-Down Cake

Making this Blueberry Nectarine Upside-Down Cake is really simple. Just follow these steps. You will have a beautiful dessert in no time. I always find baking so relaxing, and this recipe is no exception!

Prepare Your Pan and Fruit Topping

First, preheat your oven. Set it to 350°F. Line an 8-inch round baking pan. Use parchment paper for the bottom. Lightly grease the pan’s sides too. Now, grab a bowl. Toss the peach wedges and blueberries in it. Add in some granulated sugar. Mix it well. Spread this fruit mixture evenly. Put it at the bottom of your lined pan. This will be the lovely topping for your Blueberry Nectarine Upside-Down Cake.

Whisk Together Dry Ingredients

Next, get a medium bowl. Sift the flour into it. Add the baking powder and baking soda. Don’t forget the cinnamon. A dash of salt goes in too. Whisk all these dry ingredients together. Make sure they are blended evenly. This ensures a uniform rise later. It’s an important step for a perfect cake texture.

Cream Butter and Sugars

In another medium bowl, beat the softened butter. Add the sugar and vanilla. Use an electric hand mixer. Beat for about 2 minutes. The mixture should become pale. It will also be nice and fluffy. Next, beat in the egg. Mix until it’s fully incorporated. Then, mix in the honey. Finally, stir in the sour cream. This creates a rich base. It adds so much flavor to your cake.

Combine Wet and Dry Ingredients

Now, it’s time to combine everything. Add half of the flour mixture. Beat on low speed. Mix until just combined. Next, pour in the milk. Beat until it’s evenly blended. Add the rest of the flour. Mix just until combined. The batter should be smooth. Scrape down the sides of the bowl. Don’t forget the bottom. This ensures all ingredients are mixed. Do not overmix the cake batter.

Assemble and Bake Your Cake

Carefully dollop the batter over the fruit. Spread it out evenly. Make sure it reaches the pan’s sides. Now, it’s ready for the oven. Bake for 40 to 50 minutes. The top should be browned. It should spring back when touched. A wooden skewer should come out clean. My kitchen always smells amazing at this point!

Cool and Invert Your Blueberry Nectarine Upside-Down Cake

Once baked, transfer the pan. Put it onto a wire rack. Let the cake cool completely. It will sink a little as it cools. This makes it flat for inverting. When fully cool, invert the cake. Place it onto a serving plate. Gently peel off the parchment paper. Your beautiful Blueberry Nectarine Upside-Down Cake is ready. Wow, it looks fantastic!

How to Store Blueberry Nectarine Upside-Down Cake

Once your beautiful Blueberry Nectarine Upside-Down Cake has cooled, you can store it. For best results, cover the cake loosely. Use plastic wrap or foil. You can keep it at room temperature. It stays fresh for up to two days. If you prefer, refrigerate it. It will last a bit longer there. Pop it in an airtight container. This helps keep it moist and delicious. This Blueberry Nectarine Upside-Down Cake is always a hit. We rarely have leftovers!}

Tips for Success

Always use room temperature ingredients. This makes a super smooth batter.
Don’t overmix the batter. This can make your Blueberry Nectarine Upside-Down Cake tough.
Cool the cake completely before inverting. This prevents it from falling apart.
Use ripe, firm fruit for the best topping. It holds its shape.
Parchment paper is your friend. It helps with easy release.
Adjust baking time if needed for your oven.

Kitchen Tools You’ll Need

8-inch Round Baking Pan: A springform pan works great too.
Parchment Paper: Essential for easy release.
Mixing Bowls: You will need a couple of them.
Electric Hand Mixer: A whisk works in a pinch for the cake batter.
Wire Rack: For proper cooling of your delicious Blueberry Nectarine Upside-Down Cake.
Measuring Cups and Spoons: For precise ingredient amounts.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream. It melts just right.
A dollop of fresh whipped cream is also amazing.
Pair with a cup of coffee. Or even some herbal tea.
Garnish with extra fresh blueberries. A few mint leaves look pretty.
It’s delightful on its own too. Enjoy every delicious bite.

Frequently Asked Questions

Can I make Blueberry Nectarine Upside-Down Cake ahead of time?

Yes, you absolutely can! This Blueberry Nectarine Upside-Down Cake tastes wonderful the next day. Just store it at room temperature, covered loosely. It is perfect for entertaining without the rush.

What if I don’t have nectarines?

No problem at all! You can easily swap nectarines for sliced peaches. Plums or even firm apples work beautifully. This recipe is quite versatile, so get creative with your fruit choices for your upside-down cake.

How do I know when my Blueberry Nectarine Upside-Down Cake is fully baked?

Your Blueberry Nectarine Upside-Down Cake is done when the top looks golden brown. It should spring back lightly when you touch it. You can also insert a wooden skewer into the center. If it comes out clean, the cake is ready.

Can I freeze Blueberry Nectarine Upside-Down Cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap first. Then, add a layer of aluminum foil. It will last for up to 2-3 months this way. Thaw it at room temperature before serving.