Cakes & Pies, Recipes

Peach & Blueberry Cake

After picking blueberries and peaches at Southern Hill Farms this weekend, I was inspired to make this delicious and beautiful Peach and Blueberry Cake!

This cake screams summer fruit! And you can easily switch out the fruit and make it a year-round dessert.

The combination of the peaches and blueberries is amazing. The natural sugars in the fruit enhance the flavor. The crust is almost biscuit-like and has a rich buttery flavor. 

Enjoy the summer weekend and this scrumptious summer cake!

Check out Southern Hills Farm!

INGREDIENTS

For pastry

  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large egg
  • 1 teaspoon vanilla

For filling

  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • ½  tablespoon cornstarch
  • 2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
  • 1 cup blueberries (1/2 pint)
  • 1 tablespoon fresh lemon juice

DIRECTIONS

Make pastry:

Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.

Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.

Make filling while pastry chills:

Put the oven rack in the middle position and preheat the oven to 375°F.

Generously butter the inside of your springform pan.

Grind 2 tablespoons sugar with flour and cornstarch in a food processor until combined, then transfer to a large bowl. 

Add peaches, blueberries, and lemon juice and sprinkle 6 tablespoons over the top, toss to coat. 

Spoon filling into pastry and bake, loosely covered with a sheet of foil and cover the bottom of the pan with 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.

Tip:

I recommend using light-colored metal pans for baking. Dark metal pans, including nonstick, will cause your baked goods to brown more quickly. If you don’t have a light-colored pan, wrap the bottom of your pan with foil and lower the heat to 350 degrees F. 

Cocktails

Homemade Strawberry & Citrus Shrubs

Have you made shrubs before? 

They are a beautiful sweet and tangy combination of fruit and vinegar. 

Shrubs add sweetness and tang to cocktails and mocktails. Splash some in ice-cold seltzer to make a mocktail or make a boozy beverage with vodka. 

Well having brunch at the C House in Seminole Heights, I learned about shrubs. I tried one of their signature cocktails that uses their homemade Strawberry shrub. It was delicious! I was inspired to try my hand at making my own shrub. 

Ingredients

Strawberry Shrub

  • 1 cup strawberries, halved  
  • 1 cup sugar
  • 1 cup Apple cider vinegar
  • 1 (1 inch) strip lemon zest

Citrus Shrub

  • I cup lemon, peeled and chopped
  • 1 cup orange, peel and chopped 
  • 1 cup sugar
  • 1 cup apple cider vinegar

Directions

Strawberry Shrub

  1. Combine strawberries, sugar, vinegar and lemon zest in a medium saucepan. 
  2. Bring to a boil over medium-high heat. 
  3. Remove from heat and let stand for 20 minutes. 
  4. Pour into a mason jar.
  5. Refrigerate until cold, about 4 hours or up to 1 week.

Citrus Shrub

  1. Place all the fruit flesh into a blender and pulse until smooth. 
  2. Pour puree mixture, sugar and vinegar into a saucepan. 
  3. Bring to a boil over medium-high heat. 
  4. Remove from heat and let stand for 20 minutes. 
  5. Pour into a mason jar.
  6. Refrigerate until cold, about 4 hours or up to 1 week.

For the cocktails

In a cocktail shaker, add 1 ounce of vodka, ¾ ounce of Shrub, and ice. Cover and shake until cold, about 30 seconds. Strain into a glass of ice and top with Prosecco. Garnish with mint.

For a mocktail, serve Shrubs over Seltzer water and ice.