Peach Blueberry Pake

This past weekend P and I got to go "back home"!! It was so nice because not only was it our first time back since we moved but, we also got to spend good time with both sides of our families! I have to say, it was really hard to head back home Saturday evening.
Although we were super busy going to a good friends wedding on Friday night, me, getting a hair cut Saturday morning, and then making it to an almost family reunion bbq that afternoon, I managed to make a dessert  in the middle of a house full! I ended up making a recipe from a favorite blogger and it turned out pretty good, especially if your a fruit dessert lover. I called it a "pake" because it really resembled a mixture of a cake and a pie at the same time. This dessert was only a small part of the eating feast that day. My father-in-law made some awesome bbq and everyone else brought different sides. I haven't been that full in a while!! We were also able to bring home left-overs which has literally fed us all week! :) I love left-overs.

Peach Blueberry Cake/Pie

recipe from Annie's Eats

Ingredients:
For the dough:
3 cups all-purpose flour
1 cup sugar
2 tsp. baking powder
½ tsp. salt
16 tbsp. cold, unsalted butter, cut into cubes
2 large eggs
2 tsp. vanilla extract
For the filling:
¾ cup sugar
3 tbsp. all-purpose flour
2 tbsp. quick-cooking tapioca
5-6 peaches, pitted and cut into 8 pieces each
1½ cups blueberries
1½ tbsp. freshly squeezed lemon juice
Directions:
1. Preheat the oven to 375° F. To make the dough, combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Pulse just to combine. Add in the butter chunks and pulse until the butter forms small bits about the size of peas. Add the eggs and vanilla and pulse again until the dough clumps together and forms a ball.
2. Transfer the dough to a 9-inch springform pan. Press the dough evenly all the way up the sides of the pan, and cover the bottom completely. Chill the pan in the refrigerator for about 10 minutes while you prepare the filling.
3. Stir together the sugar, flour and tapioca in a large bowl. Mix in the peaches, blueberries and lemon juice, and toss gently to coat the fruit. Spoon the filling into the prepared pastry dough. Cover the pan loosely with foil. Place the springform pan on a baking sheet in case any juice leaks out during baking.
4. Place in the oven and bake until the filling is bubbling in the center and the crust is golden, about 1 hour and 45 minutes. Transfer the pan to a wire cooling rack and let cool at least 20 minutes. Carefully remove the sides of the pan. Let the cake cool until just warm, then cut and serve with vanilla ice cream as desired.