I need you to take a sec and stare at that picture above for a good hard minute. Yes, this recipe is as good as it looks, and yes, it’s totally simple to make. So what are you waiting for? If you have a bunch of frozen blueberries and peaches from last summer still in your freezer like I do, you’re all set.
And if you don’t, well, go scrounge some up {I might even suggest bartering with your neighbor with the promise of a nice big piece of the pie, ahem, cobbler}.
Oh and even though this is technically a dessert, I say you can totally eat it for breakfast because it has peaches AND blueberries. It’s practically a pan full of health (minus the butter and sugar and, oh never mind).
Blueberry Peach Cobbler
Ingredients
3 cups of frozen peaches
2 tablespoons lemon juice
1 cup sugar, divided
1/4 teaspoon salt
1 1/2 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries
2 tablespoons sugar for topping
Instructions
Preheat oven to 375 F. In a large bowl, toss peaches with lemon juice. Add 3/4 cup sugar and 2 tablespoons flour and toss to coat. Butter a 13×9 baking dish and spread peaches evenly on bottom.
In a large mixing bowl, combine flour, salt, and baking powder. In a separate bowl or stand mixer, cream together remaining 1/4 cup sugar and butter for about 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating after each one. Add vanilla and stir to combine. Slowly add flour mixture and buttermilk a little at a time to the butter mixture, beginning and ending with the flour mixture. Stir just until combined. Fold in blueberries.
Pour batter over peaches and spread evenly. Sprinkle with sugar. Line a baking dish with foil {or you can line with a Silpat}, place baking dish on pan and bake for 1 hour or until golden brown.
Susan says
I may have to give this a try! I cleaned out and defrosted my big freezer last week- brought all the frozen goodness (blueberries, peaches and strawberries) to the front to be used before the new season.
I made a batch of Strawberry Jam, Blueberry/Lemon Jam and and “Christmas” Jam (cranberries, strawberries and oranges) I had bought a couple extra bags of cranberries on Clearance after Thanksgiving and froze them. Glad I did! I
Mavis Butterfield says
Make it!!!! You can eat it for breakfast, lunch or dinner. 🙂
Sabrina says
Ha! A pan full of health! I love it! Peach blueberry is definitely one of my favorite. Maybe I’ll make it for breakfast next weekend:)
Jenn says
Do you thaw the frozen fruit first?