Grease 11-inch (28 cm) flan pan with raised centre. Line raised centre with circle of parchment paper; grease and dust with flour. Set aside.

In small bowl, sift together flour, baking powder and salt; set aside. In medium bowl, using an electric mixer, on medium-high speed, beat eggs and sugar until pale yellow, thick and batter falls in ribbon-like fashion when beaters are lifted, about 10 minutes. Stir in water, lemon juice and vanilla. Gently stir in flour mixture a third at a time. Spread in prepared pan evenly to edge.

Bake in 350°F (180°C) oven for 20 to 25 minutes or until golden and top springs back when touched. Let cool in pan on wire rack for 5 minutes. Loosen edge and invert onto wire rack; remove parchment paper. Let cool completely.

Filling:

Meanwhile, peel and slice peaches. In medium bowl, combine peaches, sugar and lemon juice; let stand for 10 minutes. Meanwhile, spread 3 tbsp (45 mL) of the jam over centre of flan shell.

Drain juices from peaches into small saucepan; blend in cornstarch and remaining jam. Cook, stirring, over medium-high heat until thickened and smooth.

Arrange peaches and blueberries on flan. Spoon warm jam mixture evenly over fruit. Serve at once or refrigerate for up to 1 hour.