Demo: Blueberry Peach Summer Pudding

Since local blueberries are in abundance and the Pennsylvania IPM peaches are at their peak, I chose to make this lovely summer fruit pudding.  Peel and slice up the peaches, combine with half of the blueberries in a saucepan with sugar and lemon juice and zest, a little water and bring to a simmer.  While the fruit is simmering, make the batter.  If you can plan ahead and leave the butter out overnight or for a few hours ahead of time to soften up, the job will be much easier.  The fairly thin batter gets poured into a buttered casserole or baking dish and then the hot simmered fruit gets poured right over the top.  I suggest not pouring it fast and all in one spot, rather a gentle even pour.  Pop the dish into a hot oven and bake for about 50 minutes.  This is a fun to make and pleasing dessert as the cake melts into the fruit creating the pudding effect.  Serve warm with vanilla ice cream for a real treat.

Note:  this is a great way to use up less than perfect peaches!