After picking blueberries and peaches at Southern Hill Farms this weekend, I was inspired to make this delicious and beautiful Peach and Blueberry Cake!
This cake screams summer fruit! And you can easily switch out the fruit and make it a year-round dessert.
The combination of the peaches and blueberries is amazing. The natural sugars in the fruit enhance the flavor. The crust is almost biscuit-like and has a rich buttery flavor.
Enjoy the summer weekend and this scrumptious summer cake!
INGREDIENTS
For pastry
- 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
For filling
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- ½ tablespoon cornstarch
- 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
- 1 cup blueberries (1/2 pint)
- 1 tablespoon fresh lemon juice
DIRECTIONS
Make pastry:
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.
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.
Make filling while pastry chills:
Put the oven rack in the middle position and preheat the oven to 375°F.
Generously butter the inside of your springform pan.
Grind 2 tablespoons sugar with flour and cornstarch in a food processor until combined, then transfer to a large bowl.
Add peaches, blueberries, and lemon juice and sprinkle 6 tablespoons over the top, toss to coat.
Spoon filling into pastry and bake, loosely covered with a sheet of foil and cover the bottom of the pan with foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.
Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
Tip:
I recommend using light-colored metal pans for baking. Dark metal pans, including nonstick, will cause your baked goods to brown more quickly. If you don’t have a light-colored pan, wrap the bottom of your pan with foil and lower the heat to 350 degrees F.
Whisk Away Kitchen 