Apple Blueberry Pie Cake

Ingredients

• 2 cups all purpose flour
• 1 cup packed light brown sugar
• Pinch salt
• 2 teaspoons ground cinnamon, divided
• 16 tablespoons cold unsalted butter, cubed
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 4 pounds Granny Smith apples, peeled, cored, sliced into 1/8-inch slices
• 1 cup blueberries
• 2 tablespoons juice from one lemon

Directions

1. Move an oven rack to the center and heat the oven to 350 degrees F. Butter the inside of a 9-inch springform pan.
2. In the bowl of a mixer with the paddle attached, combine the flour, brown sugar, salt, 1 teaspoon cinnamon, and butter. Beat on medium-low until the mixture looks barely damp and breaks into small pea-size crumbs.
3. Press 2/3 of that crumb mixture firmly across the bottom of the pan and 1-inch up the sides.
4. In a large bowl, stir together the granulated sugar, cornstarch, and the remaining teaspoon cinnamon. Add the apple slices, blueberries, and lemon juice, and toss to coat.
5. Spoon the fruit into the prepared pan, arranging the apple slices as tidily as you can. Scatter the reserved crumb mixture over the top.
6. Set the pan on a rimmed baking sheet. Bake until the surface is golden and the apple filling is tender and bubbling, about 90 minutes.
7. Move the pan to a wire rack and cool for at least 1 hour before serving.