Seasonal Potluck: Blueberry-Peach Cobbler

I told you that I would be back on the Seasonal Potluck bandwagon in no time! I just needed a little leeway to catch up on other aspects of my life. This past weekend was great, being at the cabin with all 14 of my family members present. I could bake as many desserts as I wanted, and there was a constant set of mouths to eat them all up!

This blueberry-peach cobbler is pretty much the epitome of Seasonal Potluck. Fresh peaches, fresh, Minnesota blueberries, little else………it was summertime perfection! I kind of wish that I had this on hand at all times. It was that good!

Blueberry-Peach Cobbler recipe from Cooking Light

  • 5 pounds peaches, peeled, pitted, and sliced
  • 2 tablespoons fresh lemon juice
  • 1 cup granulated sugar, divided
  • 3/8 teaspoon salt, divided
  • 6 3/4 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
  • Cooking spray
  • 1 teaspoon baking powder
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups fresh blueberries
  • 2 tablespoons turbinado sugar
  • 1. Preheat oven to 375°.
  • 2. 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.
  • 3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated 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. Stir in blueberries.

  • 4. 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. ***Note: Mine bubbled over in the oven. You might want to put a baking sheet on the rack underneath to catch any drips!

 



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Comments

  1. Nothing like a fresh fruit cobbler to end a meal on a hot summer day. This does look very tempting-Yum. thanks for sharing.

  2. This looks fantastic! And a Cooking Light recipe, too — even better. Beautiful dessert, Betsy!

  3. Linda Gollan says:

    As one of the 14 people at the cabin this past weekend, I will say that this was wonderful. Thankfully, I saw that so much had been eaten before I knew it was even cut, I was still able to get some for myself.

  4. Since I also was one of the people at the cabin this summer I so wanted to try this, but left before she made it. I think I’m going to make this at home for my 3 kids and husband (who just happens to be Betsy’s brother)!

  5. We had fun this weekend picking blueberries with our families and was looking for recipes. Thanks for sharing, I’ve shared a link on our Little Hands that Cook with Books and Blueberries. I can’t wait to make. Have you ever gone blueberry picking? Do you have a favorite blueberry recipe? http://theeducatorsspinonit.blogspot.com/2012/05/30-ways-to-eat-blueberries.html

    • I spent every single summer of my entire life in a cabin, on an island in the boundary waters in northern Minnesota. Blueberry picking was one of our main activities! They are an all time favorite of mine as well! Thanks for stopping by!

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