Pour on remaining batter and sprinkle with remaining sugar mixture. Read our full privacy policy. If you can’t find peach pie filling, use two cans of peaches and a can of blueberry pie filling. SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave. I didn't have quite enough peaches so I added some fresh plums along with the peaches and blueberries...Amazing! I took the advice of one reviewer and doubled my filling. You could use a pan between 9 and 10 inches wide. Make it you'll love it. Bake this cake in a springform pan to ensure its easy release from the pan without the need to flip it over. It came out of the over very runny and has sat for 20 minutes as instructed. https://www.sweetandsavourypursuits.com/fresh-peach-and-blueberry-cake Not all thermostats are accurate. I love this recipe and my husband loves when I bake this summery treat. I'd love to know if you made any variations to the recipe and how it worked out. A pretty cake, great for entertaining, served with a scoop of ice cream. The recipe is an adaptation of Ina Garten's peach cake. I have been making it for the past 15 years with rave reviews from all who have tasted it. Thanks so much Suzanne, it really was delicious, I'm looking forward to making it again with a different fruit combination . this was nothing short of sooo easy and fantastic.. I originally made this when it first came out in 2005. I make it gluten free/dairy free with Earth Balance and cornstarch/xantham gum. The cake bottom is hearty enough to be called a crust and if you so choose to spread it into a square pan, you can cut them into squares. So I had a bunch of ripe white peaches and a lot of blueberries just waiting around. The crust is almost biscuit-like and has a rich buttery flavor. Switch up the fillings and cake mix to your liking. The pastry is just the right amount to bring it halfway up the side of my springform pan. I'm not a baker, this was easy and impressive. Made it to rave reviews. Sift together the flour, baking powder, and baking soda and set aside. This is one of my favorites! Nor is it a pie. The preparation and assembly is very easy and you get great results. Stay tuned....... Fabulous. I'm about to make this, so my rating is what I hope and expect I would actually give it, based on others' reviews. This cake bakes for a long time at a moderate temperature, which helps keep the ripe fruit from bursting and releasing its juices. Just came across your blog and I love this recipe! Last Updated on September 24, 2020 by Sweet and Savoury Pursuits. Based on reviews, I almost doubled the filling ingredients. I used nectarines instead of peaches; didn't have to peel. Epi's #cakeweek: Easy Cake Recipes for Every Day of Summer. I also used cornstarch instead of tapioca, and liked the moistness of the fruit section, without it being too soupy or runny. If you don't have blueberries, you could use blackberries or raspberries instead, or use more peaches. I had tapioca powder in my house (don't know why), so I used that. Place rack in the middle of the oven and heat the oven to 350ºF. And the presentation is beautiful - this cake receives ooohs and ahhhhhs every time. Juicy fruit and a not-too-sweet, crumbly crust. I can’t wait to try a chocolate version! Best peach blueberry pie I have ever made. A note from our cooks: We've received some letters from readers complaining about a burned crust when making the peach blueberry cake (August 2005 cover), so we ran through the recipe two more times. It is based on personal opinions and all content is my own, unless otherwise stated. Love it so much I blogged about it here: http://besos-and-bubbly.blogspot.com/2013/08/a-slice-of-peach-cake-day-keeps-doctor.html. Go around is made with brown sugar, and flour i had a bunch of ripe white and... 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