Peach Blueberry Cake

This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. The easy-to-make pastry bakes up moist and crumbly, with a texture that's like a cross between a biscuit and a cake.

Ingredients

For pastry

• 1 1/2 cups (360 ml) all-purpose flour
• 1/2 cup (120 ml) sugar
• 1 teaspoon (5 ml) baking powder
• 1/4 teaspoon (1 ml) salt
• 1 stick (1/2 cup (480 ml)) cold unsalted butter, cut into 1/2-inch (1 cm) cubes
• 1 large egg
• 1 teaspoon (5 ml) vanilla

For filling

• 1/2 cup (120 ml) sugar
• 2 tablespoons (30 ml) all-purpose flour
• 1 tablespoon (15 ml) corn starch
• 6 - 8 firm-ripe peaches, pitted and sliced lengthwise into 8 or 10 slices each
• 1 1/2 cup (360 ml) blueberries
• 1 tablespoon (15 ml) fresh lemon juice

Equipment: a 9--inch springform pan

Method

1. To make the pastry, pulse together the flour, sugar, baking powder, and salt in a food processor until combined. Add the butter and pulse just until the mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
2. Add the egg and vanilla and pulse just until the dough clumps and begins to form a ball, about 15 pulses.
3. With floured fingertips, press the dough onto the bottom and evenly (about 1/4 inch (1 cm) thick) all the way up the side of a springform pan. Chill the pastry in the pan until firm, about 10 minutes.
4. To make the filling while the pastry chills, put an oven rack in the middle position and preheat the oven to 325 F.
5. Mix 2 tablespoons (30 ml) sugar with the flour and corn starch, then transfer to a large bowl and stir in the remaining 6 tablespoons (90 ml) sugar. Add the peaches, blueberries, and lemon juice and gently toss to coat.
6. Spoon the filling into the pastry and bake, loosely covered with a sheet of foil, until the filling is bubbling in the center and the crust is golden, about 1 3/4 hours.
7. Transfer the cake in the pan to a rack and cool, uncovered, 20 minutes, then carefully remove the side of the pan.
8. Cool the cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
9. Serve with vanilla ice cream :)

Note: the original post's photo is no longer available on Flickr, so no image is archived for this recipe. See frontmatter notes.

Source reference

Curation note (AI-assisted defect fix): this recipe is archived from blimacake.com and kept as its own version. One ingredient line had its words out of order in the source (“6 - 8 firm-ripe peaches sliced lengthwise, and sliced into 8 or 10 pitted”). During curation an AI web search located the published recipe this one follows, Gourmet: Peach Blueberry Cake (Aug 2005), whose peach line reads “halved lengthwise, pitted, and each half cut lengthwise into fourths or fifths”, which confirmed the intended reading. The line was reordered using the post’s own words into “6 - 8 firm-ripe peaches, pitted and sliced lengthwise into 8 or 10 slices each”; no quantity was changed and nothing else was altered.