Peach and Blueberry Flan

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Baking Time: 20 to 25 minutes

Preparation Time:

Cooking Time:

Servings: 6-8

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  • 1 cup (250 mL) cake-and-pastry flour
  • 1 tsp (5 mL) baking powder
  • Pinch salt
  • 2 Ontario Eggs, at room temperature
  • 1/2 cup (125 mL) granulated sugar
  • 3 tbsp (45 mL) lukewarm water
  • 1 tbsp (15 mL) fresh lemon juice
  • 1-1/2 tsp (7 mL) vanilla


  • 4 Ontario Peaches
  • 1/4 cup (50 mL) granulated sugar
  • 2 tsp (10 mL) fresh lemon juice
  • 2/3 cup (150 mL) peach jam
  • 2 tsp (10 mL) cornstarch
  • 1 cup (250 mL) Ontario Blueberries


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.


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.

Nutritional information

1 serving (when recipe serves 8):

  • Protein: 4 g
  • Fat: 2 g
  • Carbohydrate: 59 g
  • Calories: 260
  • Fibre: 2 g
  • Sodium: 86 mg