Peaches and Blueberries Dessert

Peaches and Blueberry upside down "cake" is one of our favorite desserts and has been known to make it to the breakfast table a time or two also.  The dish is incredibly easy taking only about 10 minutes to pull together and another 30 minutes of baking.

The original dish was made with Pineapples and Cherries, using a can of cherry pie filling, canned pineapple, a 1/2 box of yellow cake mix and 4 tablespoons of butter.  This was a favorite dish from my childhood.  Upon learning of Dann's disdain for cherries over 10 years ago (until he had fresh cherries when we went cherry picking this summer) I had to come up with a different combination.  Our friend Heather made the wonderful recommendation of combining peaches and blueberries.  It was my first time combining the two fruits and now 10+ years later I can't imagine a better combination.

Needless to say in our new view of food, none of the above ingredients in their processed state made it into our cake this time round.  I looked for recipes that might work for the topping but struggled to find anything that really impressed me or included ingredients I actually had on hand.  Below is what I came up with and Dann & I really enjoyed the end product.  I'd love to hear what you think.

Peaches & Blueberry Upside down "Cake" - from scratch

2 cups blueberries, picked fresh
3 Medium Peaches, from a farm stand nearby
1 cup wheat flour
1/4 cup raw honey, local of course
Pinch of ground sea salt
1/2 teaspoon vanilla (or almond) extract
3 Tbsp butter (divided)

Heat the blueberries in a small sauce pan over medium/low heat stirring occasionally until melted with some berries still retaining their shape (about 5 minutes).  Add a pinch (tsp) of flour and heat a little longer.  This will help the blueberry sauce to thicken.

While the berries are cooking, peel and slice the peaches and place in the bottom of a 9" pie plate. 


Mix together flour, honey, salt, extract and 2 Tbsp butter until mixture forms small crumbles.


Once blueberries are done, add them to the peaches and stir to combine. Top with flour mixture.  Top flour mixture with dollops from the last Tbsp of butter.

Bake at 375 for 30 minutes, or until brown and bubbly.

Let cool for about 10 minutes.  Serve with ice cream or whipped cream.