Peach Blueberry Cake

If you are using a dark baking pan, reduce the oven temperature by 25°F to 350°F.

  • Prep time: 10 minutes
  • Cook time: 2 hours
  • Yield: Serves 8


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 extract

For the filling:

  • 1/2 cup sugar (can reduce to 1/4 cup of sugar)
  • 2 Tbsp all-purpose flour
  • 1 Tbsp instant tapioca (can sub with a Tbsp of cornstarch)
  • 2 lb ripe, firm, large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into four wedges
  • 1 cup blueberries (1/2 pint)
  • 1 Tbsp 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


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

Add the butter and pulse just a few times, until the pieces of butter are no bigger than a pea.

Add the egg and vanilla extract and pulse several more times, until the dough begins to clump together and form a ball.

2 Press dough into pan: Generously butter the inside of your springform pan. Place a round of parchment paper at the bottom of the pan and butter the top of the parchment as well.

Press the dough evenly onto the bottom of the pan (about 1/4 inch thick), and about 2 inches up the sides of the pan.

Put into the refrigerator to chill for at least 10 minutes.

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

4 Make the filling: Grind 2 tablespoons sugar with flour and tapioca in a spice grinder until tapioca is powdery. (If using cornstarch instead of instant tapioca, you do not need to grind.)

Transfer to a large bowl and stir in remaining sugar. Add peaches, blueberries, and lemon juice and gently toss to coat.

5 Bake: Fill pastry crust with peach and blueberry filling. Cover loosely with foil. Bake at 375°F until the filling is bubbly in the center and crust is golden, about 1 3/4 hours.

6 Cool and remove from pan: Remove cake from oven and set on a rack to cool, uncovered for 20 minutes. Run a blunt knife around the inside edge of the pan to help release the crust from the sides of the pan. Then carefully remove the side of pan.

Cool cake to barely warm or room temperature Cut into thick wedges 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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  • Dave

    This is an annual event in our house. I have a 10 inch springform and this year I finally remembered to double the recipe. Fills the pan to the top, both crust and filling. Much easier than realizing your pastry won’t cover the pan and having to make more, and THEN realizing the same applies to the filling.

  • Marnie

    Just spectacular! I used a bit more tapioca because I used frozen blueberries. This cake is sure to be a new tradition during peach season.


  • 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.

  • 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!!

  • 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!

  • 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.

  • Jessica

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

  • 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.

  • 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

  • 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!

  • 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