Peach Blueberry Cake
Ingredients
The pastry
-
1½
cups
all-purpose flour
-
½
cup
sugar
-
1
tsp
baking powder
-
¼
tsp
kosher salt
-
1
stick
cold unsalted butter, cut into ½-inch cubes
-
1
large
egg
-
1
tsp
vanilla
The filling
-
½
cup
sugar
-
2
tbsp
flour
-
2
lb
firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourth or fifths
-
1
cup
blueberries (fresh or frozen)
-
1
tbsp
fresh lemon juice
-
1
pinch
salt
Instructions
- Make the pastry by pulsing flour, sugar, baking powder, and salt in a food processor until combined.
- Add the butter and pulse until the mixture resembles coarse meal with pea-sized lumps.
- Add the egg and vanilla, pulsing until the dough clumps into a ball.
- Press the dough into the bottom of an ungreased springform pan and chill for about 10 minutes.
- Preheat the oven to 350ºF.
- Combine the remaining ingredients in a large bowl and toss until the fruit is evenly coated.
- Pour the fruit filling over the chilled pastry and cover loosely with foil.
- Bake for about an hour, until the filling is bubbling.
- Cool the cake in the pan for 20 minutes before removing the sides of the pan.
- Serve immediately or cool longer, optionally with vanilla ice cream.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
100mg
Cholesterol
30mg
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