Peach Blueberry Bourbon Cake
This weekend, I had the endearing task of saying goodbye. One of my dearest girlfriends is moving to San Diego with my (her) baby! She graduated with her Ph.D. two weeks ago and landed a dream job on that side of the country. However, we’ve seen each other almost every day for the past few years and I don’t even know what I am going to do without her. To say I will miss her is an understatement. But I am extremely happy for her and can’t wait to visit already. In the meantime, I will stuff my face with this peach blueberry bourbon cake.
Peach Blueberry Bourbon Cake
This Peach Blueberry Bourbon Cake is bursting with summer freshness! Buttery pastry crust filled with juicy peaches and blueberries.
For the crust:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks), cold and cut into cubes
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons quick-cooking tapioca or cornstarch
- 5 medium peaches, cut into 8 pieces each
- 2 cups fresh blueberries (if using frozen, thaw and drain juices)
- 1½ tablespoons lemon juice
- 1-2 tablespoons bourbon (to taste)
To make the crust:
- In the bowl of a food processor, combine the dry ingredients by pulsing for a minute.
- 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.
- 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.
- Chill in the fridge for 10 minutes while you prepare the filling.
- Preheat oven to 375 degrees F.
- 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.
- Pour the filling into the prepared dough, making sure it is evenly spread out. Be careful not to add extra liquid into the dough.
- 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.
- 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.
- It's best served warm and with ice cream!
- The filling is a little runny after baking. I would suggest letting the filling sit for 10-15 minutes before pouring into the pastry dough. The tapioca will have time to work its magic. Be sure to not add the liquid of the fruits.
- Let the cooked cake cool for about an hour.
- Recipe adapted from Everyday Annie's.
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Aww, that’s sad that you had to say goodbye but it’s awesome that she landed a great job! There will always be visits to look forward to. 🙂
I love this cake. And I love that you boozed it up! Pinning and sharing on FB and Twitter tomorrow. Have a great week, Zainab!
PS, I am going to have to hit you up on chat sometime soon! We have not chatted in a while!
Thanks Julie! And I know we need to chat soon, I’ve missed you.
Goodbyes are awful, but at least you can go visit sunny San Diego at some point 🙂 This cake looks incredibly delicious. I’m sure your friend is jealous that she doesn’t get to try it!
Yes Lisa! I am going in November…tickets booked already :). My friend actually got to keep the cake. I made it on our last night together.
Visiting from In & Out of the Kitchen. Not to make a poor first impression, but bourbon in the title is what led me here. Then the pie/cake qualities and blueberries kept me. This is fantastic! Goodbyes…not so much.
HI Michelle. Thanks for visiting and I am glad you stayed for the cake 🙂
Goodbyes do stink. Both my brother and my boyfriend are moving away, so I’ll be on Skype a lot.
But this cake looks fabulous! I have never tried the peach and blueberry combination, but it sounds divine 🙂
so sorry to hear about your goodbyes. My best friend lives in Holland and we have been keeping in touch through Skype for the past 5 years. It’s a great tool!
This cake looks incredible! Hope you had a good weekend otherwise..and got your internet back!
Yes the internet was back!!
This looks so yummy! I love peaches and bourbon and this is such a great and unique way to combine them.
Thanks Laura. I agree peaches and bourbon belong together!
Dear Zainab, I’m sorry to hear your friend is moving…but on the bright side it’s a nice excuse to travel a bit and go visit her. Her gift inspired a beautiful cake…this is my kind of dessert. Hugs and blessings my dear, your friend, Catherine xo
Catherine you are so right! I booked a ticket this weekend for a visit in November already!
Oh, Zainab, this looks glorious! And while goodbyes are always bittersweet, at least you scored a total inheritance 🙂
WOW, this cake is stunning, and I’ll bet it tastes even better! You did a great job with this. Sorry your friend had to move, but at least you got that bourbon!
Thanks Marcie! Yes the bourbon will help ;p
awww gooodbyes are hard (esp. when there are babies!) but you’ll always have this boozy cake <3
I don’t know who I would miss more. I’ve been with my baby since she was a week old (only because the silly girl came early while I was on my honeymoon). Now she is going to forget me 🙁
Well at least she got you a parting gift!! 😛 This cake looks amazing. Peaches and bourbon were meant for each other!
Yes and there are lots more where the bourbon came from 😉
How gorgeous does that look!? I am seriously drooling!