Farm Fresh Blueberry Peach Cobbler
Blueberries and peaches are the fruits of summer! They pair up in this easy cobbler recipe to make a delicious Blueberry Peach Cobbler. This homemade cobbler recipe is a perfect way to enjoy their summer bounty!
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Not to dis Batman and Robin but blueberries and peaches are the perfect dynamic duo! We are at the peak season for our blueberries and peaches on our family farm so of course, I HAD to share this easy Blueberry Peach Cobbler recipe with you.
If you haven’t had a chance to hit up your local farmers’ market yet, you need to! These summer fruits pair so well together. They go together like rama lama lama ka dinga da dinga dong. Before I go off on a tangent about how much I like the movie Grease, let’s focus on this deliciousness staring you in the face right now.
And if you haven’t tried my favorite Peach Cobbler recipe, you can find it here.
If you are looking for a simple dessert, a classic cobbler (complete with a nice scoop of vanilla ice cream) is a great idea. After a very bad peach crop on the farm last year due to a very late frost, I am so happy to say that this year’s crop is plentiful. I always tell our customers the best way to eat a peach is when the juice runs down your arm after taking a bite. That’s what I am talking about. The blueberries have been bountiful too so life is good.
Ingredients Needed To Make A Peach Cobbler
- Fresh Peaches – Pro Tip: Juicy, ripe peaches make the best cobbler. Often, your local farm market will sell tree-ripe peaches that are perfect for baking.
- Fresh Blueberries
- Sugar
- Flour
- Baking soda
- Salt
- Butter
- Eggs
- Buttermilk
- Vanilla Ice Cream or your favorite flavor
How to make blueberry peach cobbler
Cobblers are so easy to make. It’s a great way to use up ripe fruit, like these peaches. Add your fruit to a bowl and mix with some sugar. Pour into a baking dish and top with a cake-like batter. When you bake, the peaches and blueberries work together to create a bowl of awesomeness. Make sure you don’t forget to add a nice dollop of vanilla ice cream. I always recommend serving cobbler warm, it is so comforting.
I must mention that this cobbler works well with frozen blueberries too. So if you happen to go blueberry picking and like to freeze some blueberries for the winter, you can easily pull some out of the freezer to use in this recipe.
Easy Blueberry Recipes
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Farm Fresh Blueberry Peach Cobbler
Blueberries and peaches are the fruits of summer! They pair up in this easy cobbler recipe to make a delicious Blueberry Peach Cobbler. This homemade cobbler recipe is a perfect way to enjoy their summer bounty! Read this post for how to make a simple blueberry peach cobbler from scratch.
Ingredients
- 6 Ripe Jersey Fresh Peaches
- 1 1/2 cups Jersey Fresh Blueberries
- 1 cup sugar
- 1 cup flour
- 1 teaspoon baking soda
- 1/4 teaspooon salt
- 1/2 stick butter softened
- 1/3 cup sugar
- 1 large egg
- 1/4 cup buttermilk
Instructions
- Preheat oven to 350 degrees.
- Peel and slice peaches then add to a medium size bowl. You can leave the skin on if you like. Add blueberries.
- Add 1/4 cup sugar and mix together. Set aside.
- In another medium bowl, combine flour, 1/4 cup sugar, salt and baking soda. Set aside.
- Beat together butter and 1/2 cup sugar in a bowl until fluffy. Mix in the egg and beat until combined.
- Slowly mix in 1/2 of the dry ingredients with 1/2 of the buttermilk. Repeat until you have a cake-like batter.
- Drop by tablespoons over the blueberry and peach cobbler filling.
- Bake 45 minutes until golden.
This cobbler has 2 of my favorite things – blueberries and peaches! And Jersey ones too 🙂 They are better here in NJ. Blueberries, peaches and tomatoes are not the same out of Jersey. Looks delicious, will have to try it.
I am guessing, but want to be sure, of two items in the recipe. First in Step 4 it says to: In another medium bowl, combine flour, sugar, salt and baking soda. Is there more sugar needed in this recipe because it says 1/2 cup to stir in with berries and peaches and 1/3 cup to mix with butter? That leaves no sugar left for Step 4. Second, do you use a 13x9x2 pan or a smaller sized pan? Also, do you grease the pan or just spread the fruit over the bottom? Thank you!