• 1/4 cup (50 mL) butter, melted
  • 1/2 cup (125 mL) lightly packed light brown sugar
  • 1/2 tsp (2 mL) each of cinnamon and ground ginger
  • 2 Ontario Peaches, peeled, pitted and cut into 1/2 inch (1 cm) wedges
  • 1/2 cup (125 mL) Ontario Blueberries


  • 1 1/2 cups (375 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) butter, at room temperature
  • 2/3 cup (150 mL) granulated sugar
  • Finely grated rind of 1 lemon
  • 2 eggs
  • 1 tsp (5 mL) vanilla
  • 1/2 cup (125 mL) milk



  1. Butter 9 1/2 in. (2.5 L) springform pan. Wrap outside of pan with foil to prevent any butter from leaking through.
  2. For the topping: In small bowl, stir together butter, brown sugar, cinnamon and ginger; spread over base of pan. Top with circles of peach wedges, leaving a little space between peaches. Sprinkle blueberries between peach slices.
  3. For the cake: in small bowl, stir together flour, baking powder and salt until well combined. In large bowl and using electric mixer, beat butter with sugar and lemon rind until light and creamy. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl occasionally. Beat in vanilla. Gradually beat in flour mixture alternately with milk, beginning and ending with flour, until well blended. Spoon batter over fruit, spreading to edges.
  4. Bake in centre of 350°F (180°C) oven 55 to 60 minutes or until cake tester inserted in centre comes out clean. Cool on rack 15 minutes. Run knife around edge of cake, then carefully invert onto platter.



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