Elegant peach blueberry cake with a rich, buttery, cookie-like crust.
I found this peach blueberry pie recipe on Epicurious and couldn’t resist trying it!
The crust is almost cookie-like and has a rich buttery flavor. Although the original recipe calls for the cake to bake for 1 3/4 hours, I ended up baking mine for 2 hours, leaving the last 15 minutes unfoiled to allow the top to brown a bit.
So I suggest using a springform pan without chopsticks or buttering your pan. Laying a round of parchment on the bottom of the pan also helps.
Peach Blueberry Cake
If using a dark baking pan, reduce the oven temperature by 25°F to 350°F.
ingredients
- For the dough base:
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1 1/2 cups all-purpose flour
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1/2 cup sugar
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
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1 large egg
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1 teaspoon vanilla extract
- For the filling:
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1/2 cup sugar (can be reduced to 1/4 cup sugar)
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2 tablespoons all-purpose flour
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1 tbsp instant tapioca (can be substituted with 1 tbsp cornstarch)
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2 lb ripe, firm, large peaches (about 4), halved lengthwise, seeded, and each half cut lengthwise into 4 wedges
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1 cup blueberries (1/2 pint)
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1 tbsp lemon juice
special equipment
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food processor
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9 or 9 1/2 inch springform pan
method
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Prepare crust dough:
Place the flour, sugar, baking powder, and salt in a food processor and pulse until combined.
Add the butter and pulse just a few times until the butter chunks are no bigger than a pea.
Add the egg and vanilla extract and pulse several times until the dough starts to clump together and form a ball.
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Squeeze the batter into the pan:
Generously butter the inside of a 9 or 9 1/2 inch springform pan. Place a round of parchment paper on the bottom of the pan and butter the top of the parchment as well.
Press the batter evenly into the bottom of the pan (about 1/4 inch thick) and about 2 inches up the sides of the pan.
Place in the fridge to chill for at least 10 minutes.
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Prepare the oven:
Set oven rack to middle position and preheat oven to 375°F.
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make filling:
In a spice grinder, grind 2 tablespoons sugar with flour and tapioca until tapioca is powdery. (If you’re using cornstarch instead of instant tapioca, you don’t need to grind.)
Pour into a large bowl and stir in the remaining sugar. Add the peaches, blueberries and lemon juice and stir gently.
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Bake:
Fill pastry crust with peach and blueberry filling. Cover loosely with foil. Bake at 375°F until filling is bubbly in center and crust is golden, about 1 3/4 hours.
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Cool and remove from the pan:
Remove cake from oven and set uncovered on wire rack to cool for 20 minutes. Run a dull knife around the inside rim of the pan to loosen the crust from the sides of the pan. Then carefully remove the edge of the pan.
Cool the cake to barely warm or room temperature. Cut into thick wedges before serving.
Note that the cake will come out of the oven a little runny. The liquid should set nicely as the cake cools.
