Peach and Blueberry Cobbler Cake
With juicy peaches, fresh blueberries, and a cakey batter, this Peach Blueberry Cobbler is the perfect end to a summer meal. With just 15 minutes of prep time, it's a no-brainer. Top with a scoop of ice cream for a delicious dessert the whole family will love.
Servings 12
Calories 444kcal
Ingredients
Filling
- 7 cups peaches peeled and sliced
- 2 cups blueberries
- ½ cup sugar
- ¼ cup peach schnapps
Batter
- 2 cups flour
- 2 teaspoons baking powder
- 2 tablespoons butter
- 2 cups sugar
- 1 ½ cups half-and-half
- ½ cup butter
Instructions
- Preheat oven to 350º. Use a 9 x 13 inch casserole dish.
- Peel and slices peaches into a bowl and toss with 1/2 cup sugar and schnapps if using. Stir in blueberries.
- In a medium bowl whisk together flour and baking powder. Add 2 tablespoons of butter and combine with your fingers. Add 2 cups of sugar and combine. Pour in half-and-half and stir just until combined. Don’t over mix.
- Place a 1/2 cup of butter in a large baking dish and place in the oven for about 5 minutes, just until melted. Remove and pour the batter over the butter, spreading it out so that it covers the bottom of the pan. The butter will seep up over the edges of the batter.
- Place peaches and blueberries along with all the juice over the top of the batter. Try not to get too many in the center but spread them out evenly. Place a cookie sheet under the pan to prevent any overflows.
- Bake for 60-70 minutes until the cake part is brown and a toothpick comes out clean.
Notes
- If using frozen peaches, let them thaw and drain before using.
- You can leave the peach schnapps out and replace with a tablespoon of lemon juice.
- Let this cool slightly before serving. It's best warm but can be served at room temperature.
