Peach Blueberry Cake

Elegant peach and blueberry cake with a rich, buttery, biscuit-like crust.


For the pastry crust:

1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon kosher 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 tablespoons all-purpose flour
1 tablespoon instant tapioca or 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

Special Equipment

Food processor
1 (9 or 9 1/2-inch) springform pan


Make the crust dough:
Put flour, sugar, baking powder, and salt into a food processor and pulse until combined.

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