Thursday, July 30, 2009

i've got the blues

Earlier this summer the carnivore and I went strawberry picking. We got the tiniest, most flavorful berries you can imagine. And, ever since then I have been craving all things strawberry. Imagine my surprise when I went to the farmer's market and there were no strawberries to be found. I was crushed. However, there were lots of blueberries, appropriate since I was feeling so blue about not finding any strawberries. But I had no idea what I wanted to do with them. So after some research and another trip to the market to pick up some white peaches as well, I decided to make this divine dessert which I found at foodgal. As I was not using a springform pan (because I don't have one - I know!), I halved the recipe. So here is what I used:

For the crust:
1 1/2 cups of all purpose flour
1/2 cup of sugar
1 tsp of baking powder
1/4 teaspoon of salt
1 stick of cold, unsalted butter, cubed
1 egg
1 tsp of vanilla

For the filling:
1/2 cup of sugar
1 1/2 tblsp of all purpose flour
1 tblsp of quick cooking tapioca
3 large white peaches, skinned and sliced
2 package of blueberries, about 3/4 cup
juice of 1/2 a lemon

Preheat oven to 375 degrees if using a light-colored pan; or 350 degrees if using a dark pan. You then start by making the crust by pulsing together flour, sugar, baking powder, and salt in a food processor until combined. Add butter next. The mixture may be lumpy. Then add the egg and vanilla. You will pulse until dough clumps and begins to form a ball. Get a little flour on your hands, remove the dough from the processor and press it into your pan (I used a 9 inch pie pan) until it covers the bottom and sides evenly. Then chill pan in the fridge, about 10 minutes.

Next you make the filling by mixing the sugar and tapioca. Then add the peaches, blueberries, and lemon juice, and gently toss to coat. Spoon filling into the chilled crust. Cover loosely with a sheet of foil. Be sure to place the pan on a cookie sheet in case fruit juices bubble out. Place this in oven, and bake, until filling is bubbling in center and crust is golden, about 1 3/4 hours (if baking in a light pan at 375 degrees) or 1 1/2 hours (if baking in a dark pan at 350 degrees). Transfer cake in pan to a cooling rack and cool, uncovered 20 minutes, then carefully remove from the pan.

I burnt my crust a little, but the carnivore gobbled it up nonetheless. He didn't even notice that his dessert was loaded with antioxidants and vitamin C. Oh, and I loved it too. It was like a blueberry cake and a peach pie had a baby. Yum! So, I guess I'm not so blue about not having strawberries after all.


  1. It looks delicious - my 2 favorite summer fruits in one dessert! (oh, and I don't have a springform pan either) :)

  2. I love peaches and blueberries together. Looks wonderful!

  3. Glad you liked the recipe. And even more tickled that the carnivore did, too! ;)

  4. That looks so good! What a great way to enjoy the blueberries!

  5. that looks soooo good Jerri!


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