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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Peach filling
  • 5 pounds - peaches, peeled, pitted, sliced
  • 2 tablespoons - fresh lemon juice
  • 3/4 cups - sugar
  • 1/8 teaspoons - salt
  • 2 tablespoons - flour
  • Cobbler topping with blueberries
  • 1 1/2 cups - flour
  • 1/4 teaspoons - salt
  • 1 teaspoons - baking powder
  • 1/4 cups - sugar
  • 1/2 cups - butter, softened
  • 2 - large eggs
  • 1 teaspoons - vanilla extract
  • 3/4 cups - buttermilk
  • 2 cups - fresh blueberries
  • 2 tablespoons - turbinado sugar
  • Directions:

    Preheat oven to 375° F.
    Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
    For cobbler topping, combine flour, salt, and baking powder in a bowl, stirring well with a whisk. Place sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Gently fold in blueberries.
    Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

    Brief Description

    Fresh blueberries and peaches that are not too ripe are perfect for this cobbler, so they will hold their shape after baking.

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American

    Prep Time: 45 min
    Cook Time: 1 hour(s)


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    Posted On:

    May 25, 2013

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