Peach Blueberry Cake

I found this peach blueberry cake recipe on epicurious and couldn’t resist trying it. The crust is almost biscuit-like and has a rich buttery flavor. Although the original recipe calls for the cake to be cooked for 1 3/4 hours, I ended up cooking mine for 2 hours, the last 15 minutes of which were without the foil so the top could brown a little. The epicurious recipe doesn’t call for buttering and flouring the pan first. I found that mine stuck a bit and I had to use a sharp knife to separate the cake from the pan. So I suggest using a stick-free springform pan or buttering and flouring your pan. Also, if you don’t have a spice grinder, mom showed me a convenient trick using a blender and a mason jar. Details follow.

Peach Blueberry Cake Recipe

  • Prep time: 10 minutes
  • Cook time: 2 hours
  • Yield: Serves 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

For the filling:

  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon quick-cooking tapioca
  • 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

Special equipment needed:

  • A 9 to 9 1/2-inch (24-cm) springform pan
  • An electric spice grinder or blender with a 8oz mason jar
  • Food processor

Method

1 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.

2 Butter and dust with flour the inside of your springform pan. Press dough onto bottom and evenly (about 1/4 inch thick) about two inches up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

3 Put oven rack in middle position and preheat oven to 375°F.

4 Make the filling while the pastry chills. Grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery. Tip: f you don't have a spice or coffee grinder, and you have a blender, you can use a 8 oz mason jar with the blender to grind the tapioca. Just put the tapioca, flour and sugar in the mason jar, unscrew the bottom (including blade) of your blender container from the container and screw it on to the top of the mason jar, with the blade pointing inside the jar. Then just invert the mason jar on to the blender base and use the blender to grind the contents. Transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.

5 Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.

6 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.

Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.

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11 Comments

  1. Judith

    I’ve been dying to make this recipe. (It’s also in August’s Gourmet magazine. One day when I wanted a buttery peach and blueberry dessert, I made the Peach Kuchen recipe from the All New Joy of Cooking. I added 1 cup of blueberries to the peaches, and voila–incredible!

  2. jamie

    Stand back and watch quest applaud….it was scruptous….I made two and gave one to a neighbor for their anniversary….I suggest serving with creme fraiche or vanilla ice cream….easy to put together too….Thanks, jamie, Blue Ridge, Georgia

  3. Ana Cardia

    Wow, your cake looks awesome!!! Much prettier than the one pictured in epicurious.
    Blueberries and Peaches are two of my very favorite fruits, and now I am tempted to try the cake too!
    Ana

  4. Hannah

    I made it last night and it took 1 3/4 hours to bake. The crust was actually a little darker so depending on your oven, 1 1/2-3/4 hr may be sufficient. Haven’t tasted it yet but looks lovely. The colors of blueberries and peaches are just amazing — definitely has that WOW factor! Thanks!

  5. Susan

    Hi, isn’t that cake gorgeous? And it tastes as good as it looks. I made it before using the recipe & tips to lengthen the baking time & grease the pan. They were excellent suggestions. I was wondering if I could substitute corn starch if I didn’t have any tapioca. If so, how much should I use?

    Tx, Susan

  6. Paula

    I have wanted to make this recipe for awhile but had to wait until I had more than the usual two people to feed. There were four of us last night so that seemed like a big enough crowd to justify making it. It was a huge hit. Peaches and blueberries are at their absolute zenith in New Hampshire right now so the fruit filling was superb. I baked it for the stated 1 3/4 hours. My only concern was that the filling appeared to be soft and possibly runny. I had time to refrigerate the cake for 30 minutes or more before it was served. It cut perfectly after that. There was just the right amount of juiciness. I’m leary of using too much thickener in desserts like this (be it flour, tapioca, gelatin or whatever–too much makes the texture rubbery). This recipe is definitely a keeper. The crust is divine–just be sure to grease your pan well as Elise noted.

  7. Jessica

    I was also wondering about using cornstarch instead of tapioca–Elise, what substitution ratio would you suggest? Thanks!

  8. Elise Lafosse

    I made this this past weekend and we loved it! My husband raved about it so I guess I will be making it again. My only comment is that I think 1 hour 15 minutes to 1 hour 1/2 would be plenty to bake this. I did bake it for 1 hour and 40 minutes and the crust was a little dark in places.

  9. Elise Lafosse

    Oops, I just sent you a comment, and then read the recipe again, and saw I should have baked it with a sheet of foil over it. I forgot to do that. So next time I will do that, and so perhaps 1 hour and 45 minutes is correct. Sorry about that!

  10. Rusty

    Made this today – used arrowroot instead of tapioca and it turned out shiny and tasty as hell! There’s half still sitting in the kitchen and I feel like a Zen master everytime I walk past it without having a slice! Cooked it for 1 min 40 and it was just slightly overcooked – or maybe I set it a little too hot. I had a 22cm pan and found there was only just enough pastry crust to cover it – and it wasnt quite 1/4 inch – so next time I’ll make a little more pastry mixture. Will be doing this one again! Thanks Elise!!

  11. Rusty

    OK. The Zen Master stuff didnt work in the end – so I had to bake another one! I did some experimenting this time – I made extra crust pastry, and added about a quarter cup of almond meal – which was a big mistake cus the crust is too soft, and way overcooked. Oh well – amateur’s mistake. Inside I used figs, pears and blueberries – works really well. I also made an extra 50% of the arrowroot (which i again used in place of tapioca – 1:1 ratio) mix – so the filling was fuller – this worked well – but, I realised that last time I forgot to include half cup sugar in the filling!!!! MAssive omission – but it worked better than with the sugar. NExt time i’ll use maybe a quarter cup sugar in filling.

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