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Peach Blueberry Cake
Peach Blueberry Cake
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Delicious peach and blueberry cake with a buttery biscuit crust.
Ingredients:
  • For the pastry crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling:
  • 1/2 cup sugar (can reduce to 1/4 cup of sugar)
  • 2 tablespoon all-purpose flour
  • 1 tablespoon instant tapioca (or 1 tablespoon of cornstarch)
  • 2 pounds ripe, firm, large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into four wedges
  • 1 cup blueberries (1/2 pint)
  • 1 tablespoon lemon juice
Instructions:
  • Prepare the crust dough: In a food processor, blend flour, sugar, baking powder, and salt until combined. Add butter and pulse briefly until butter pieces are pea-sized. Include egg and vanilla extract, pulse until dough starts to come together into a ball.
  • Prepare pan: Butter a 9 or 9 1/2-inch springform pan generously. Line the bottom with parchment paper and butter it as well. Press dough evenly into the bottom and about 2 inches up the sides (1/4 inch thick). Chill in the refrigerator for at least 10 minutes.
  • Preheat your oven to 375°F and place the oven rack in the middle position.
  • Prepare the filling by grinding 2 tablespoons of sugar with flour and tapioca in a spice grinder until the tapioca becomes powdery. If you are using cornstarch instead of instant tapioca, there is no need to grind. Transfer the mixture to a large bowl and stir in the rest of the sugar. Gently toss in the peaches, blueberries, and lemon juice until everything is coated evenly.
  • Prepare the pastry crust and generously pack with a delightful peach and blueberry filling. Gently cover with foil and bake at 375°F until the center bubbles with the sweet flavors and the crust shines golden, approximately 1 3/4 hours.
  • Allow the cake to cool in the pan for 20 minutes at room temperature. Use a blunt knife to gently release the crust from the sides of the pan, then remove the side of the pan. Let the cake cool to barely warm or room temperature before cutting it into thick wedges. As the cake cools, the liquid will gel nicely.

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