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easy blueberry nectarine cobbler - overhead view of single serving in white bowl topped with vanilla ice cream
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5 from 1 vote

Blueberry Nectarine Cobbler

Easy summer dessert loaded with fresh blueberries and nectarines bursting with delicious flavor, covered with a simple cake topping.
Prep Time10 mins
30 mins
Course: Dessert
Cuisine: American
Keyword: blueberry cobbler, how to make cobbler
Servings: 6


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
  • t teaspoon vanilla
  • 3/4 cup milk 2% used
  • 1/2 teaspoons cinnamon


  • 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.


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