Nectarine and Blueberry Upside Down Cake

Nectarine and Blueberry Upside Down Cake

Happy Monday! I hope everyone had a good weekend. We had a lovely time as the weather was sunny and dry and we were able to do some fun activities outdoors. We also met up with some “old” friends and I made this summery Nectarine and Blueberry Upside Down Cake for our gathering.

Peaches and nectarines are in season right now but there are still lots of berries around. I really like the idea of combining nectarines and blueberries in a dish as they are not only delicious together but the color contrast is so striking. Instead of mixing the fruits together, I arrange the fruits at the bottom of the pan and made an upside down cake. The juicy fruits and addition of sour cream made the cake very moist. Spelt flour provided a tender crumb.

Nectarine and Blueberry Upside Down Cake
Prep time
Total time
Serves: 8 servings
  • 3 nectarines, peeled and sliced ¼ inch thick
  • 1½ cups (180g) blueberries
  • 1½ cups (225g) spelt or all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 stick (½ cup/115g) butter
  • ½ cup (110g) sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • ½ cup (115g) sour cream
  1. Grease and flour a deep 8-inch (20cm) diameter round baking pan. Arrange sliced nectarines in a circle on the outer perimeter of pan. Place ½ cup (60g) blueberries in the middle.
  2. In a medium sized bowl, combine flour, baking powder, and baking soda. Set aside.
  3. In a mixing bowl, cream butter and sugar till light and fluffy, about 3 minutes. Add vanilla and then eggs, one at a time, beating after each addition.
  4. Beat in dry mixture and sour cream alternately on low to medium speed until just combined. Fold in the rest of the blueberries and pour batter into prepared pan.
  5. Bake in a 350°F (180°C) oven for 60 minutes.
  6. Let cake stand in pan for 5 minutes. Invert cake onto plate keeping plate and pan firmly pressed together. Replace any fruit stuck to the bottom of the pan.
  7. Serve cake at room temperature.

Nectarine and Blueberry Upside Down Cake
Nectarine and Blueberry Upside Down Cake

Enjoy…..and have a wonderful day! 😎

Subscribe for email updates!



  1. Stella says

    Biren, this is so pretty, and it's still summer. So one last summer cake is wonderful (smile). You know, my Mom brought me some organic spelt flour from Atlanta along with a whole bunch of other things I've never worked with thus far. I didn't know exactly what to do with the spelt, but now I do. Yes!
    Btw, I made a version of your bread this last weekend. It was good. Not as pretty as yours, but really good. I'm going to try again for a pretty loaf…

  2. rotinrice says

    Thanks Stella! Spelt flour is a little softer and breads and cakes made with them seem to have a more tender crumb. You can substitute AP flour with spelt on a 1:1 ratio. I think you will really like it. Just so you know, there are two types of spelt flour, white and whole just like wheat.

    I am glad you had a chance to try out the rice bread. I may make another gluten free loaf of something when I get the chance :)


  3. MissionFood says

    Beautiful! I made a similar cake where I used mango slices instead of nectarines! I love how it looks like a sunflower :)

  4. lequan@luvtoeat says

    Hi Biren,

    I love the colour of this cake. You're right, the nectarine and blueberry do give a nice contrasting colour. Not only is this a beautiful cake but it sounds delicious with those two combinations, and looks so moist. Fabulous job!

  5. Kristi Rimkus says

    This recipe brings back happy memories. My mother used to make upside down cakes all the time. Her favorite was pineapple. :)

  6. IJust LoveMyApron says

    That's so pretty and great idea for an upside down cake! It's a great way to show off the color, summer fruit, and the beauty of it. I'm sure it tastes great and it looked so moist!

  7. sweetlife says

    beautiful cake and such wonferful colors, perfect together , I would surely love this anytime of the day!!


  8. Cristina says

    Biren…luv upside cakes and using these summer fruits is so befitting. So beautiful how you arranged the fruit!

  9. Joanne says

    I've combined peaches with blueberries before but never nectarines! This cake looks fantastic. Gorgeous presentation.

  10. Mary says

    Biren, this looks so very good. I love the fruit combo and am now anxious to give it a try.
    The quinoa recipe is packed with complimentary flavors, by the way. I hope you are having a wonderful day. Blessings…Mary

  11. Chaplain_Donna says

    How lovely. I have never been able to bake and I'm afraid to try again. You make this look so easy. I follow all of the instructions, but the end is not what I expect. If you keep making good food and recipies, I'm going to have to try again.

  12. Julie M. says

    That's one beautiful upside down cake! I really need to get a few more peaches and put some of these delicious in season desserts together before it passes me by!

  13. rotinrice says

    Hi Chaplain_Donna! Thanks for visiting and leaving a comment :) Baking can be very rewarding. I hope you will give it a second chance :)

  14. Stella says

    Hey Biren, I just came back to look at this again. I could be blind and am sometimes;), but I don't see a measurement for sugar in the recipe list?! I've made something like this with a.p. flour before (i'm using spelt this time), so I'll go with my own sweetening senses. I just wanted to let you know though…
    Hope your'e having a good day, Biren. Stella

  15. dongxing says

    Biren, what an interesting combination and I bet it tastes good too. I recently had the opportunity to try an upside down apple cake (sprinkled with brown sugar) and it was delicious. My only other encounter was the classic upside down pineapple cake. All very nice, I must say"

  16. redkathy says

    Oh I love this cake!and your display is fabulous!!! I tried Reeni's peach ginger lemon cake last night.This nectarine and blueberry cake is next, thanks for the inspiration!

  17. denise fletcher says

    Nectarines aren't as easily available as peaches over here so I like to combine peaches and blueberries. I love how the blueberries bleed into whatever they are baked or cooked with. I'm sure your cake tasted wonderful, good as it looks.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: