Recipe courtesy of Nancy Fuller
Save Recipe Print
Total:
1 hr 20 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 20 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease the sides of a 9-by-3-inch round cake or bundt pan.

Sprinkle the brown sugar in the pan and pour in the melted butter. Top with the peaches and blueberries and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar with the room temperature butter on medium speed until fluffy, then increase to high speed for 3 to 5 minutes. Turn off the mixer, add the cream cheese ,and then mix on medium speed.

In a medium bowl, whisk to combine the flour, baking powder and salt.

Turn the mixer off and add the eggs, then mix on low speed to beat in the eggs. Add the flour mixture slowly, then add the milk and vanilla extract and mix until combined. Spread the batter over the fruit and transfer to the oven.

Bake until a toothpick inserted in the center comes out clean, 1 hour.

Transfer the pan to a wire rack to cool for 5 minutes, then run a knife around the sides to loosen the cake and invert onto a plate. Let cool and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Peach Cobbler

Recipe courtesy of The Neelys

Fresh Cranberry Cosmo

Recipe courtesy of Alton Brown

Easy Peach Cobbler

Recipe courtesy of Trisha Yearwood

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Mini Blueberry Galettes

Recipe courtesy of Ree Drummond

Fresh Cranberry Relish

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword