Great Meals for a Change

A fun way to taste, talk and learn about sustainable food

Peach-Blueberry Upside-Down Cake

Makes: 8 servings

Blueberry cake topped with candied peaches that will turn your wold upside down.


  • ¼ cup light brown sugar
  • 2 cups (about 3 large) fresh peaches, sliced
  • ¾ cup blueberries, fresh or frozen
  • 1 tbsp crystallized ginger, finely chopped
  • ½ tsp freshly ground nutmeg
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp butter, softened
  • ½ cup buttermilk
  • 1 tsp vanilla extract


  • Preheat the oven to 375°F. Lightly grease the bottom of an 8-inch cake pan with oil.
  • Sprinkle the bottom of the cake pan evenly with the brown sugar. Arrange the peaches in the pan in a tight pinwheel pattern. Sprinkle nutmeg and/or ginger. Set aside.
  • In a mixing bowl, sift together the flour, sugar, baking powder, baking soda and salt. Add the softened butter, buttermilk, and vanilla and beat with an electric mixer until smooth.
  • Pour the batter over the peaches, and bake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out clean.
  • Cool and cut into wedges. Serve warm or cold by itself or with vanilla yogurt or ice cream.
Taken from: "Great Good Food," by J. Rosso