Peach Blueberry Bourbon Cake

Instructions

To make the crust:

1. In the bowl of a food processor, combine the dry ingredients by pulsing for a minute.
2. Add in butter cubes slowly and pulse until the mixture is coarse, forming small pea-sized bits. Add eggs and vanilla extract. Pulse until dough comes together into a bowl.
3. Form dough into a ball and transfer to a 9-inch springform pan. Spread dough evenly up the sides of the pan and the bottom. Press down with your fingers or a flat bottomed cup.
4. Chill in the fridge for 10 minutes while you prepare the filling.

For Filling:

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine sugar, flour, and tapioca. Add in the peaches, blueberries, lemon juice, and bourbon. Gently mix to combine and coat the fruit.
3. Pour the filling into the prepared dough, making sure it is evenly spread out. Be careful not to add extra liquid into the dough.
4. Cover the springform pan loosely with foil and place on a baking sheet. Bake until filling is bubbling and crust is golden about 1 hour and 45 minutes.
5. Let cake cool in the pan for at least 20 minutes, preferably two hours before carefully removing the sides of the pan. Let cool until warm before cutting.
6. It's best served warm and with ice cream!