Blueberry-Peach Cobbler

By dashy_65

Ingredients

• 2 1/2 pounds peaches, peeled, pitted, and sliced
• 1 tablespoons fresh lemon juice
• 1/2 cup plus 2 T. granulated sugar, divided
• 1/8 teaspoon salt, divided
• 3/4 cups plus 1 tablespoons all-purpose flour, divided
• Cooking spray
• 1/2 teaspoon baking powder
• 1/4 cup butter, softened
• 1 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup plus 2 T buttermilk
• 1 cups fresh blueberries
• 1 tablespoons turbinado sugar

Details

Servings 12
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°.

2. Place peaches in a large bowl. Drizzle with juice; toss. Add 1/2 cup granulated sugar, and 1 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 8X8-inch glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Combine flour, 1/8 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 2 T. 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 beating well. 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.

303 cal, 9.6g fat, 52.2g carb, 3.5g fiber, 189mg sod