Blueberry Peach Cake Recipe

Stir together 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 and 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. Tip: f you don't have a spice or coffee grinder, and you have a blender, you can use a 8 oz mason jar with the blender to grind the tapioca. Just put the tapioca, flour and sugar in the mason jar, unscrew the bottom (including blade) of your blender container from the container and screw it on to the top of the mason jar, with the blade pointing inside the jar. Then just invert the mason jar on to the blender base and use the blender to grind the contents. Transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and 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, about 1 3/4 hours.

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

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