Peach Blueberry Cake

I know it’s fall now and peaches and blueberries are probably the last thing on your mind, but I just had to share this cake.  I honestly couldn’t even decide if I should really call this a cake because the method for making it is so unique and the end result is some amazing hybrid of a cake, pie, and cobbler all rolled into one.  The dough portion of the cake is made in the food processor and then pressed into a springform pan.  The center is filled with delicious fruit and then the whole thing is baked.  The end result is part cake on the outside, and the portion under the fruit stays a bit gooey, reminding me of an upside-down cobbler.  Whatever you want to call it, it is delicious and was very popular.  The only drawback I suppose it that this cake is really best the day it is made, especially while it is still warm.  Due to all the fruit in the center, a lot of juice comes out when you cut into it but the juice goes nicely with the scoop of vanilla ice cream you will surely serve alongside.

Peach Blueberry Cake
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For the dough:
3 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
½ tsp. salt
16 tbsp. cold, unsalted butter, cut into cubes
2 large eggs
2 tsp. vanilla extract

For the filling:
¾ cup sugar
3 tbsp. all-purpose flour
2 tbsp. quick-cooking tapioca
5-6 peaches, pitted and cut into 8 pieces each
1½ cups blueberries
1½ tbsp. freshly squeezed lemon juice

Preheat the oven to 375° F.   To make the dough, combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade.  Pulse just to combine.   Add in the butter chunks and pulse until the butter forms small bits about the size of peas.  Add the eggs and vanilla and pulse again until the dough clumps together and forms a ball.

Transfer the dough to a 9-inch springform pan.  Press the dough evenly all the way up the sides of the pan, and cover the bottom completely.  Chill the pan in the refrigerator for about 10 minutes while you prepare the filling.

Stir together the sugar, flour and tapioca in a large bowl.  Mix in the peaches, blueberries and lemon juice, and toss gently to coat the fruit.   Spoon the filling into the prepared pastry dough.  Cover the pan loosely with foil.  Place the springform pan on a baking sheet in case any juice leaks out during baking.

Place in the oven and bake until the filling is bubbling in the center and the crust is golden, about 1 hour and 45 minutes.  Transfer the pan to a wire cooling rack and let cool at least 20 minutes.  Carefully remove the sides of the pan.  Let the cake cool until just warm, then cut and serve with vanilla ice cream as desired.

Source: adapted from Food Gal, who adapted it from Gourmet, August 2005

16 Responses

  1. This is such a beautiful cake! I will be saving this recipe for sure!

  2. this looks sooo yum!
    i have got to make it for sure!

  3. It’s beautiful! One of my favorite fruit combinations – peaches & blueberries.

  4. This looks amazing! That cake crust on the outside with the gooey fruit in the center! Delish!

  5. Annie, this is gorgeous! I’m so glad you posted it. The peaches make me think of Kiawah!

  6. This makes me sad since peach season is over 😦 It’s my favorite fruit – and I can’t eat it when its not in season – its just not worth it. I’ll have to star this for next year! 🙂

  7. beautiful looking cake…great photo!

  8. The crust on this looks amazing!

  9. This looks great! It reminds me of summer….:)

  10. That cake looks absolutely gorgeous! I can’t take my eyes off the screen! great job:)

    btw, this would be perfect for my sweet celebration contest I’d be glad if you could send them in for my blog event!

  11. hi annie, this looks delicious! i have everything except the tapioca on hand (thanks to some frozen fruit from the summer!), do you think i could substitute another kitchen staple for it? maybe cornstarch or plain (instant) vanilla pudding mix? thank you 🙂

    • Hi Michelle,
      That’s a great question! I’ve actually never used tapioca before, so I don’t have a clear answer for you but I think using something like cornstarch would probably work. To be honest, there is still quite a bit of juice anyway. I did a Google search and this website has some helpful info.
      🙂 Annie

  12. Hi Annie!

    I have LOVED everything that I’ve tried from your blog (which is a lot!!) but when I made this the cake ended up being burnt after only 1 h 30 min of baking. I’ve never had any problems with cooking times in your recipes before so I thought I would let you know!


  13. Wow that looks really yummy!!! 🙂

  14. Just made this the other night and I am SO glad I did! This cake came out beautifully and it was SO EASY! I don’t have much experience baking with fruit, so I was a little intimidated going in, but I was VERY pleasantly surprised!!

  15. So good! My family insisted that we couldn’t call it a cake because then people would want frosting… So I decided to call it an upside down cobbler!

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