Blueberry Peach Cobbler

Blueberry Peach Cobbler – warm, jammy fresh summer fruit and a cake-like topping. This easy, from scratch dessert is a must-make all summer long!

Is it just me or is summer flying by? It was such a rainy spring and early summer here so most of the crops were delayed. As a result, I’m taking full advantage of every tasty one of them now! 

This deep dish cobbler is a delicious blend of slightly tangy blueberries and sweet bites of nectarine covered with a simple cake-like topping. Naturally, we added a big scoop of ice cream ~ it is summer after all. Whipped cream would be really good, too. Such big decisions . . . 

Though I love a good single fruit dessert, I’m also in favor of blending fruits for unique, outrageously good flavor. Either way, fresh fruit = a tasty summer dessert.

This recipe blends lightly tangy blueberries and the sweetness of nectarines plus the cake topping brings it all together with or without the ice cream. 

What’s in this Blueberry Nectarine Cobbler?

This cobbler combines basic grocery store (or fruit stand) ingredients. You may already have many of the ingredients on hand.

Fruit base:

• blueberries
• nectarines
• granulated sugar
• lemon zest
• fresh mint 

Note: I used raw cane sugar in these photos because of the surplus I had on hand (not brown sugar), however white granulated sugar is typically used.   

Cake topping:

• butter
• all purpose flour
• granulated sugar
• baking powder
• salt
• vanilla extract
• milk
• cinnamon

How do I make this Blueberry Nectarine Cobbler?

Preheat the oven to 375° then slice the butter and add to a 9×13 baking dish. While the oven preheats, place the dish in the oven to melt the butter then take it out as soon as it’s melted.  

In a separate bowl, whisk the flour, sugar, baking powder, cinnamon and salt then fold in the milk and vanilla stirring just until it’s combined. Again, this is raw cane sugar shown ⇑ not brown sugar. 

Next dice the nectarines (leaving the skin on) into about 1″ pieces then combine with the blueberries, sugar, lemon zest and mint in a small bowl.

Transfer the fruit to the butter-lined baking dish then top with the batter leaving some of the fruit peaking out along the edges. 

Bake at 375 for about 30 minutes or until the batter is a light golden brown then serve warm with ice cream or whipped topping.

Can I substitute peaches?

Yes – you can definitely swap out the nectarines for fresh peaches. Either will add a light sweetness and compliment the flavor of the blueberries.  

Enjoy!

If you tried this Blueberry Nectarine Cobbler recipe or any other on the blog, then I’d love to hear from you with a comment or star rating in the recipe box. 

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Blueberry Nectarine Cobbler

Easy summer dessert loaded with fresh blueberries and nectarines bursting with delicious flavor, covered with a simple cake topping.

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Course: Dessert

Cuisine: American

Keyword: blueberry cobbler, how to make cobbler

Prep Time: 10 minutes minutes

30 minutes minutes

Servings: 6

Ingredients

Fruit Blend

• 3 cups fresh blueberries
• 2 large nectarines
• 1/2 cup granulated sugar
• 1 teaspoon lemon zest
• 2 teaspoons fresh mint finely minced

Cake Batter

• 4 tablespoons butter
• 1 cup all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoons salt
• 1 teaspoon vanilla
• 3/4 cup milk 2% used
• 1/2 teaspoons cinnamon

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Instructions

• Preheat oven to 375° then slice butter and add to 9 x 13 baking dish.
• Transfer the baking butter/baking dish to the oven and let the butter melt while the oven preheats. Remove the butter as soon as it is melted.
• Dice the nectarine (leaving the skin on) into about 1″ pieces the gently toss with the blueberries, sugar, lemon zest and mint in a small bowl.
• In a separate bowl, whisk the flour, sugar, baking powder, cinnamon and salt together then fold in the milk and vanilla stirring just until it’s combined.
• Add the fruit to the butter-lined baking dish then top with the batter. Note: all of the berries won’t be completely covered.
• Bake for 30-35 minutes or until the batter is a light golden brown. Serve warm with ice cream or whipped topping.

Notes

Raw turbinado sugar was used simply because I had a surplus on hand. Often white granulated sugar is used. Either option is good.