Peach Blueberry Cake
A delightful summer cake featuring fresh peaches and blueberries in a buttery pastry crust. Perfect for showcasing seasonal fruit in a dessert that's both rustic and elegant.
Ingredients
- •1½ cups all-purpose flour
- •½ cup sugar
- •1 teaspoon baking powder
- •¼ teaspoon salt
- •½ cup unsalted butter
- •1 large egg
- •1 teaspoon vanilla
- •½ cup sugar
- •2 tablespoons all-purpose flour
- •1 tablespoon quick-cooking tapioca
- •2 lb peaches
- •1 cup blueberries
- •1 tablespoon fresh lemon juice
- •1 piece springform pan
Cooking Instructions
- 1.
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
5 min
- 2.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
10 min
- 3.
Put oven rack in middle position and preheat oven to 375°F.
10 min
- 4.
Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
105 min
- 5.
Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.
20 min
- 6.
Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
30 min
