Cook butter in a wide heavy skillet over medium-low heat, stirring occasionally with a wooden spoon, 15 minutes or until butter begins to turn dark brown. Immediately remove from heat, and transfer to a shallow bowl. (Butter will contineu to darken if left in skillet.) Cover and freeze until just congealed (about 20 minutes).
Preheat oven to 325°. Peel peaches, and cut each into quarters, discarding pits. Whisk together flour, salt and sugar in a medium bowl.
Beat chilled browned butter, granulated sugar, and brown sugar at medium speed with an electric mixture until fluffy (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add vanilla. Reduce speed to low, and gradually add flour mixture. Beat just until blended. Gently stir in 1 cup blueberries.
Pour batter into a greased and floured 10-inch springform pan. Arrange peach quarters in a circle on top of batter; place any remaining quarters in center of circle. Top peaches with streusel and remaining 1?2 cup blueberries.
Bake at 325° for 1 hour and 45 minutes or until a long wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Run a knife around outer edge of pan to loosen cake. Gently remove sides of pan. Cut cake into wedges, and serve.
© 2012 Rebecca Lang Cooks, LLC
Comments (0)