Summer dessert – Whisk Away Kitchen

Ingredients

2 (3.5 ounce) packages instant lemon pudding mix

1 (8 ounce) package Cool Whip

3 cups milk

Zest of ½ of a lemon

½ of a lemon juice

1 (16 ounce) package graham crackers

Lemon Frosting:

1/2 cup butter

1 1/2 cups powdered sugar

2 Tablespoons milk

Zest of ½ of a lemon

1 tablespoon lemon juice

2 Tablespoons lemon juice

Instructions

In a large bowl, mix together the pudding mixes, zest of lemon, lemon juice, Cool Whip, and milk.

In a 9 x 13 inch pan, place a single layer of graham crackers on the bottom of the pan (you may need to break a few graham crackers so that the entire bottom of the pan is covered).

Spread half of the pudding mixture evenly over the graham crackers.

Place another single layer of graham crackers on top of the pudding and then layer the second half of the pudding on top of those crackers.

Place one more single layer of graham crackers on top of the pudding.

Mix together ingredients for the lemon frosting and spread over all.

Cover and place in the fridge for about 4 hours.

This cake is even better the next day.

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.