Name: Peach Blueberry Cake
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Peach Blueberry Cake

1. For the pastry crust: -

2. 1 1/2 cups all-purpose flour -

3. 1/2 cup sugar -

4. 1 teaspoon baking powder -

5. 1/4 teaspoon salt -

6. 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes -

7. 1 large egg -

8. 1 teaspoon vanilla extract -

9. For the Filling: -

10. 1/2 cup sugar (can reduce to 1/4 cup of sugar) -

11. 2 tablespoon all-purpose flour -

12. 1 tablespoon instant tapioca (or 1 tablespoon of cornstarch) -

13. 2 pounds ripe, firm, large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into four wedges -

14. 1 cup blueberries (1/2 pint) -

15. 1 tablespoon lemon juice -

How to cook deliciously - Peach Blueberry Cake

1. Stage

Make the crust dough: Put flour, sugar, baking powder, and salt into a food processor and pulse until combined. Add the butter and pulse just a few times, until the pieces of butter are no bigger than a pea. Add the egg and vanilla extract and pulse several more times, until the dough begins to clump together and form a ball.

2. Stage

Press dough into pan: Generously butter the inside of a 9 or 9 1/2-inch springform pan. Place a round of parchment paper at the bottom of the pan and butter the top of the parchment as well. Press the dough evenly onto the bottom of the pan (about 1/4 inch thick), and about 2 inches up the sides of the pan. Put into the refrigerator to chill for at least 10 minutes.

3. Stage

Preheat the oven to 375°F: Put oven rack in middle position.

4. Stage

Make the filling: Grind 2 tablespoons sugar with flour and tapioca in a spice grinder until tapioca is powdery. (If using cornstarch instead of instant tapioca, you do not need to grind.) Transfer to a large bowl and stir in remaining sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.

5. Stage

Bake: Fill pastry crust with peach and blueberry filling. Cover loosely with foil. Bake at 375°F until the filling is bubbly in the center and crust is golden, about 1 3/4 hours.

6. Stage

Cool and remove from pan: Remove cake from oven and set on a rack to cool, uncovered for 20 minutes. Run a blunt knife around the inside edge of the pan to help release the crust from the sides of the pan. Then carefully remove the side of pan. Cool cake to barely warm or room temperature Cut into thick wedges before serving. Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.