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Peach Blueberry Cake Recipe

This luscious summer cake combines juicy peaches and blueberries nestled in a tender, buttery crust. The fruit filling bubbles into a golden masterpiece as it bakes, then sets to a jammy perfection as it cools—perfect for slicing into thick, rustic wedges and savoring every bite.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 361 kcal

Equipment

  • 9 or 9½-inch springform pan
  • Food processor
  • Parchment paper
  • Mixing bowls
  • Spice grinder (or alternative for grinding tapioca)
  • Measuring cups and spoons
  • Rubber spatula or spoon

Ingredients
  

Filling

  • 1 tbsp instant tapioca or cornstarch
  • ½ cup sugar
  • 1 cup blueberries
  • 2 tbsp all-purpose flour
  • 2 tbsp ripe, firm, large peaches
  • 1 tbsp lemon juice

Pastry Crust

  • 1 tsp baking powder
  • 1½ cups all-purpose flour
  • 1 tsp Vanilla extract
  • 1 stick of cold unsalted butter
  • ½ cup sugar
  • ¼ tsp kosher salt
  • 1 large egg

Instructions
 

  • Combine flour, sugar, baking powder, and salt in a food processor and pulse briefly.
  • Add butter and pulse until pea-sized crumbs form.
  • Add egg and vanilla, then pulse until the dough starts clumping.
  • Butter a 9 or 9½-inch springform pan, line the bottom with parchment, and butter the paper.
  • Press dough evenly into the bottom (¼ inch thick) and 2 inches up the sides, then chill for 10 minutes.
  • Meanwhile, preheat the oven to 375°F.
  • Grind 2 tablespoons sugar with flour and tapioca in a spice grinder (skip this if using cornstarch).
  • Mix with the remaining sugar, then toss with peaches, blueberries, and lemon juice.
  • Fill the chilled crust with the fruit mixture, cover loosely with foil, and bake until golden and bubbling, about 1 hour and 45 minutes.
  • Cool on a rack for 20 minutes, loosen the crust with a blunt knife, remove the pan sides.
  • Let it cool before slicing.

Notes

  • Use ripe but firm peaches to prevent them from breaking down too much while baking.
  • The dough is sticky—wetting your fingers slightly helps press it evenly into the pan.
  • Instant tapioca thickens the filling beautifully, but cornstarch works fine in a pinch.