This Blueberry Nectarine Upside-Down Cake is a fun twist on the classic pineapple version. Fresh ripe nectarines and juicy blueberries are coated in a simple caramel sauce, and sit on top of a tender vanilla cake, hinted with cinnamon throughout. I look forward to nectarine season every year and knew this fruit needed to be put into a cake. The nectarines and blueberries pair perfectly with the vanilla cake layer and a hint of cinnamon ties it all together, making this the perfect cake for the changing of seasons.
How to Make Blueberry Nectarine Upside-Down Cake
- Make the caramel goo. First, the gooey caramel that coats the fruit on top is made. Combine butter, brown sugar, and cinnamon and cook on the stove over low heat. Bring the mixture to a boil then remove from heat and pour into a cake pan that’s been sprayed with nonstick spray and the bottom has been lined with parchment paper.
- Layer the fruit. Cut up the nectarines into thin slices and evenly fan them out in the bottom of the cake pan, on top of the caramel layer. I like to do one large outer ring and a smaller one in the middle. Sprinkle blueberries all over, filling in any gaps so the caramel layer is completely covered.
- Make the cake batter. This is my classic go-to vanilla cake recipe. Cream butter and sugar together then add eggs and vanilla. Add the dry ingredients, alternating with sour cream and milk. Then layer the cake batter in the pan, on top of the fruit.
- Bake the cake. Before baking, the cake batter gets a generous sprinkle of cinnamon sugar to give the cake a nice little crunch. Then the cake bakes for about 50 minutes at 350°F or until the cake springs back or a knife stuck into the middle of the cake comes out mostly clean.
- Cool, flip, and enjoy. Allow the cake to cool for about 10 minutes at room temperature after it comes out of the oven. Make sure not to let the cake cool completely before flipping it out of the pan, it should still be pretty warm. Run an offset metal spatula around the edge of the pan, just to carefully loosen the cake. Place a plate upside on the top of the cake pan then quickly flip over the cake and it should come right out of the pan, fruit side up. Slice and ideally serve warm with a big scoop of vanilla ice cream!
Tips for the Best Upside Down Cake
- Grease the pan well. Prepping the pan just right will ensure that the cake slides right out. First, spray a thin layer of nonstick cooking spray on the bottom on sides of the pan. I like to use a paper towel to rub it around so it’s a thin even layer. Then place a parchment circle in the bottom. The cake should pop right out and the parchment will easily peel away from the caramel and fruit layer.
- Use ripe nectarines. I sliced the nectarines thin and fanned them out in the bottom of the pan to create a beautiful pattern on top of the cake. I found that these are easiest to slice and hold their shape when using a nice ripe nectarine. If the fruit is not ripe enough, it’s difficult to remove the pit and you won’t end up with a very nice-looking slice. An over-ripe nectarine however will be soft and tend to get mushy once you start slicing them. A ripe nectarine will be firm but have a bit of give when touched.
- Slice nectarines thin. To get the beautiful fanned look of the nectarines, slice the nectarines fairly thin, about ½” slices. If your slices are any bigger, it will be difficult to lay each piece on the next to fan them out evenly. Each nectarine slice should slightly overlap the next one.
- Allow to cool for 10 minutes. Flip the cake out of the pan when it’s still pretty warm but not right out of the oven. Giving the cake 10 minutes to cool seems to be the sweet spot. This works perfectly if you want to serve the cake warm. And in that case, I highly recommend a heaping scoop of vanilla ice cream alongside!
Upside-Down Cake FAQs
What other fruits can I use?
There are a variety of other fruits that would work in this cake. Try swapping out the nectarines for peaches, plums, apricots, apples, or even pears. If you want to try something other than blueberries, I’d recommend blackberries, raspberries, or cranberries. The flavor possibilities are endless!
How should I store the cake?
Store the upside-down cake in an airtight container in the fridge for up to 5 days. Serve chilled or allow the cake to come to room temperature before serving.
How should I serve the cake?
This cake is pretty versatile because it can be served warm, at room temperature, or even chilled. It makes a perfect dessert and can be finished with fresh whipped cream or ice cream or can even be enjoyed even a breakfast treat!
More Cake Recipes You’ll Love
- Peaches & Cream Crumb Cake
- Blueberry Streusel Coffee Cake Loaf
- Carrot Snack Cake
- Pumpkin Pecan Upside Down Cakes
- Strawberry Yuzu Pound Cake
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Blueberry Nectarine Upside-Down Cake
For the Topping
- ¼ cup (57g) unsalted butter
- ¼ cup (58g) brown sugar
- ½ teaspoon cinnamon
- 2 medium nectarines
- 1 cup (about 5 oz) fresh or frozen blueberries
For the Vanilla Cake
- ½ cup (1 stick or 113g) unsalted butter, at room temperature
- ¾ cup (155g) granulated sugar
- 1 large egg + 1 egg white
- 1 Tablespoon vanilla extract
- 1 ⅔ cup (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120g) sour cream
- ½ cup (120ml) milk
For the Cinnamon Sugar Layer
- 2 Tablespoons granulated sugar
- ½ teaspoon cinnamon
- Preheat oven to 350°F. Lightly grease an 8” cake pan with non-stick cooking spray and line the bottom with parchment paper.
- Topping: Combine the butter, brown sugar, and cinnamon in a small saucepan over medium heat. Continually stir until the butter is melted and the mixture just starts to boil. Pour the topping into the prepared pan and spread evenly across the bottom.
- Wash the nectarines and cut them into ½” slices. Fan the slices out in a single layer over the topping mixture, overlapping each slice. Add the blueberries to the pan in an even layer, covering any space that the nectarines
- Vanilla Cake: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar until fluffy and light in color, about 3 minutes. Slowly add the eggs and vanilla, combining well after each addition. Scrape the bowl well with a rubber spatula then mix on high for about 1 minute until the mixture is smooth and light in color.
- Sift together the flour, baking powder, baking soda, and salt. Add half of the flour mixture and the sour cream to the bowl. Start the mixer on low speed and slowly stream in about half the milk. Mix just until combined then scrape the bowl. Add the remaining flour and slowly stream in the remaining milk with the mixer on low, just until combined. Scrape the bowl again and give the mixture a few final folds with a spatula to ensure everything is incorporated.
- Cinnamon Sugar Layer: Combine the sugar and cinnamon in a bowl. Sprinkle the cinnamon sugar mixture over the cake batter in an even layer.
- Place the cake pan on a baking sheet, just in case any of the fruit juices seep out while baking. Bake for 48-52 minutes, or until the center of the cake springs back to the touch (or a toothpick comes out mostly clean).
- Allow the cake to cool for 10 minutes in the pan. Run a spatula around the edge of the pan to loosen the cake. Invert the cake onto a plate or serving platter by placing the dish on top of the cake pan then carefully but quickly flipping the pan upside down. Lift off and remove the pan. Serve warm or cool to room temperature and enjoy!
I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!