Blueberry Cobbler
Easy Blueberry Cobbler - juicy, syrupy fresh blueberries and (optional) peaches baked under a soft, golden cake-like topping.
Servings: 6
Calories:
Equipment
- 9 x 13 baking dish
Ingredients
Fruit Blend
- 3 cups fresh blueberries
- 2 large peaches
- 1/2 cup granulated sugar
- 1 teaspoon lemon zest
- 2 teaspoons fresh mint finely minced
Cake Batter
- 4 tablespoons cold 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
Instructions
- Preheat oven to 375° then slice butter and add to 9 x 13 baking dish.
- Transfer the baking baking dish to the oven and let the butter melt while the oven preheats. Remove the butter as soon as it is melted before it browns.
- Pit and dice peaches (leave skin on) into 1″ pieces. Add to a medium bowl with blueberries, sugar, lemon zest and mint. Set aside.
- In a separate bowl, whisk the flour, sugar, baking powder, cinnamon and salt together then pour in milk and vanilla stirring until just 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.