Peach & Blueberry Breakfast Pie

(6 servings)

  • 1 and 1/2 teaspoons butter
  • 3 large eggs
  • 6 Tablespoons sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 Tablespoons flour
  • 2 ripe peaches - sliced
  • 3/4 cup fresh frozen blueberries
  • powdered sugar
Heat oven to 375 degrees.

Grease a shallow 9-inch pie pan with butter.

In a medium bowl, beat the eggs and sugar until frothy. Add cream, vanilla, and flour and continue to beat until smooth. Pour this mixture into the buttered pie pan - coating the bottom of the pan.

Bake for five minutes. Remove from oven and scatter fruit over batter. Pour remaining batter over it and bake until set 20-25 minutes. Remove from oven - cool 30 minutes. Dust with powdered sugar. Cut into wedges and serve.

This peachy blueberry breakfast dish is from the the Holly Hill House Victorian B&B in Port Townsend, Washington.

Mr Breakfast would like to thank CellPhone for this recipe.

Recipe number 1031. Submitted 7/9/2003.