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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Blueberry Peach Cake Recipe

Blueberry Peach Cake Recipe

Loaded with fruit, this Blueberry Peach cake bakes for a long time at a moderate temperature which helps keep the ripe fruit from bursting and releasing its juices. This easy-to-make pastry bakes up moist and crumbly.

When using a dark colored pan, it is best to lower the cooking temperature by 25 degrees and bake a little longer. This will lower the risk of burning the crust.

1 1/2 cups All purpose Flour
1/2 cup Sugar
1 tsp Baking powder
1/4 tsp Salt
1/2 cup Cold unsalted butter, cut into 1/2 inch cubes
1 Egg
1 tsp Vanilla

Blueberry Cake Filling

1/2 cup Sugar
2 Tb All purpose flour
1 Tb Quick cooking tapioca
2 lb (about 4) Firm ripe peaches, sliced lengthwise, pitted
1 cup Blueberries
1 Tb Fresh lemon juice

Oven Temp ~ 375°
Baking Time ~ 1 Hour &
Pan Type ~ 9 inch springform pan
Put oven rack in middle position and preheat oven. Butter and dust with flour, the inside of your springform pan.

Stir together the flour, sugar, baking powder and salt until combined. Add butter and mix just until mixture resembles coarse meal with some small butter lumps. Add egg and vanilla, mix just until dough clumps and begins to form a ball.

Press dough onto bottom of pan and evenly about two inches up sides of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Make the filling while the pastry chills. Grind 2 tablespoons sugar with flour and tapioca in blender until tapioca is powdery.

Recipe Tip: If you don't have a spice or coffee grinder, and do have a blender; you can use blender to grind the tapioca. Just put the tapioca, flour and sugar in the blender. Grind and blend them up.

Transfer to a large bowl and stir in the remaining 6 tablespoons sugar. Add peaches, blueberries and lemon juice. Gently toss to coat.

Spoon filling into pastry and bake loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden. Cook about 1 3/4 hours.

Transfer Blueberry Peach Cake in pan, to a rack and cool uncovered for 20 minutes, then carefully remove side of pan. Cool blueberry cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.

Note that although the blueberry peach cake will come out of the oven somewhat wet. It should gel nicely as the cake cools.

Serves 12
Nutrition facts:
Serving Size 94 g
Calories 223
Calories from Fat 75
Total Fat 8.3g 13%
Saturated Fat 5.0g 25%
Cholesterol 34mg 11%
Sodium 111mg 5%
Total Carbohydrates 35.5g 12%
Dietary Fiber 1.3g 5%
Sugars 20.8g
Protein 2.7g
Vitamin A 7% • Vitamin C 7% • Calcium 3% • Iron 6%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!