Best Homemade Peach and Blueberry Cobbler Recipe

Best Homemade Peach and Blueberry Cobbler Recipe

Why You Should Give This Recipe a Try

Peach season means scooping up all of the juicy peaches I can get my hands on and transforming them into something delicious from pies to cakes to crumbles. I’ve even made peach scones for a summer tea time! Luckily for me, my son has a peach tree in his front yard, a small but mighty one that yields tons of fresh peaches every summer. One of my favorite ways of using peaches is in this Best Homemade Peach and Blueberry Cobbler Recipe. Moist buttery cake studded with sliced fresh ripe  peaches and plump blueberries, it is the perfect summer dessert. Eat it plain or with a scoop of vanilla ice cream for an extra special treat. It is the perfect old-fashioned dish for family get togethers, summer potluck celebrations, or for sharing with the family.

Some of the best features of this recipe:

Fresh fruit: While you can use drained canned peaches or frozen peaches, this recipe really shines when you use fresh fruit. Take advantage of summer produce for the best results.

Moist, butter cake: One of the intriguing things about a cobbler is that the cake batter sits on top of a pool of melted butter. The result is a buttery cake with delicious crispy edges. 

Just the right hint of spice: A little cinnamon and a touch of cardamom really make the fruit flavors pop!

Not overly sweet: There is only 1/2 cup of sugar in the batter and none added to the fruit, for a cake that is clearly a dessert, but not too sweet.

Easy: I’m always happy when I can make a cake that doesn’t involve taking out my stand mixer. Cobbler is a simple process of mixing dry ingredients with milk and pouring the batter onto the melted butter. Spread the fruit over the batter and that’s it!

As always, Best Homemade Peach and Blueberry Cobbler Recipe is easy to make with no complex cooking techniques, no fancy equipment, and with simple ingredients you can find in any grocery store.

Recipe Ingredients

2 cups sliced fresh peaches

1/2 cup fresh blueberries

3/4 cup all purpose flour

1/2 cup granulated sugar (white sugar)

2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp cardamom (optional)

3/4 cup milk

6 tbsp butter

Sparkling sugar (optional)​

Helpful Tools

• Sharp knife
• Cutting board
• Small bowl
• Fine mesh sieve
• Large mixing bowl
• Dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Wire whisk
• ​Rubber spatula
• Wooden spoon
• 11″x7″ baking dish or 9″ baking pan 

Ingredient Notes

Butter: I recommend salted butter. I like the little bit of saltiness it adds to the dough, offsetting the sweetness of the fruit.

Milk: Whole milk or low-fat milk are fine. I haven’t tried non-dairy milk.

Cardamom: Cardamom is expensive so if you don’t want to invest in it, that’s fine. It does pair really well with peaches, however, AND I have a whole bottle, so I definitely recommend it.

Peaches: As I’ve mentioned, fresh peaches are ideal. If you want to use canned peaches, avoid the ones in heavy syrup. Drain the peach juice, and slice the peaches in half.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees F.

2. Pit the peaches, remove the peach skin, and slice. Medium slices work best. Set aside.

3. Rinse off the blueberries and drain. Set aside.

4. Add 6 tbsp of butter to the baking dish. Melt butter in the 350 degree oven. Be sure to watch it carefully so that it does not burn.

5. Sift the flour into a large bowl. 

6. Add the sugar, baking powder, cinnamon, and cardamom to the sifted flour. Whisk to combine.

7. Pour the milk into the dry ingredients. Stir until just combined. The batter will be on the thin side.

8. Slowly pour the batter over the melted butter. Smooth out the batter with a spatula, but DO NOT STIR. The cake will cook on top of the butter.

9. Gently place peaches on top of the batter. 

10. Add the blueberries evenly among the peaches.

11. Lightly sprinkle the top of the cake with sparkling sugar for a crunchy topping. 

12. Bake for 45-50 minutes until golden brown. A sharp knife or wooden skewer inserted into the cake will come out clean.

Check out the recipe card, below, for printable step-by-step directions for this Best Homemade Peach and Blueberry Cobbler Recipe.

Storage

Store leftover cobbler by covering the pan with aluminum foil or plastic wrap or by placing the cake in an airtight container. Leftovers can be stored at room temperature overnight, and can be kept in the fridge for 3-4 days after that.

Tips & Tricks

Always remember to measure your flour correctly using the spoon and level method. Lightly scoop the flour into a dry measuring cup using a spoon, then level off with the back of a knife of the edge of a spatula. Scooping up the flour directly out of the container with the dry measuring cup often results in too much flour.

Sifting is a very quick step that can help you avoid lumps in your batter. Place a wire mesh sieve over the mixing bowl, add the flour and gently shake back and forth. I also sifted the sugar in this case which avoid a few pebble-like pieces of sugar from getting into the batter. 

While this cake is great as is, try serving it warm with a scoop of vanilla ice cream or a dollop of fresh whipped cream. 

Here are some other great fruit filled desserts to try before summer is over:

Easy Rustic Peach & Blueberry Tart with Store Bought Crust

Super Moist Lemon Blueberry Muffins with Greek Yogurt

Cherry Clafoutis

Lemon Blueberry Loaf

Baked Blueberry French Toast