The crust is almost biscuit-like and has a rich buttery flavor. Although the original recipe calls for the cake to be cooked for 1 3/4 hours, I ended up cooking mine for 2 hours, the last 15 minutes of which were without the foil so the top could brown a little. The Epicurious recipe doesn’t call for buttering the pan. I found that mine stuck a bit and I had to use a sharp knife to separate the cake from the pan. So I suggest using a stick-free springform pan or buttering your pan. Adding a round of parchment to the bottom of the pan will help as well. Add the butter and pulse just a few times, until the pieces of butter are no bigger than a pea. Add the egg and vanilla extract and pulse several more times, until the dough begins to clump together and form a ball. Press the dough evenly onto the bottom of the pan (about 1/4 inch thick), and about 2 inches up the sides of the pan. Put into the refrigerator to chill for at least 10 minutes. Transfer to a large bowl and stir in remaining sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Cool cake to barely warm or room temperature Cut into thick wedges before serving. Note that although the cake will come out of the oven somewhat liquidy. The liquid should gel nicely as the cake cools.
