Blueberry Peach Cobbler

I need you to take a sec and stare at that picture above for a good hard minute. Yes, this recipe is as good as it looks, and yes, it’s totally simple to make. So what are you waiting for? If you have a bunch of frozen blueberries and peaches from last summer still in your freezer like I do, you’re all set. And if you don’t, well, go scrounge some up {I might even suggest bartering with your neighbor with the promise of a nice big piece of the pie, ahem, cobbler}.

Oh and even though this is technically a dessert, I say you can totally eat it for breakfast because it has peaches AND blueberries. It’s practically a pan full of health (minus the butter and sugar and, oh never mind).

Ingredients

3 cups of frozen peaches
2 tablespoons lemon juice
1 cup sugar, divided
1/4 teaspoon salt
1 1/2 cups plus 2 tablespoons all-purpose flour, divided
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups frozen blueberries
2 tablespoons sugar for topping

Directions

Preheat oven to 375 F. In a large bowl, toss peaches with lemon juice. Add 3/4 cup sugar and 2 tablespoons flour and toss to coat. Butter a 13×9 baking dish and spread peaches evenly on bottom.

In a large mixing bowl, combine flour, salt, and baking powder. In a separate bowl or stand mixer, cream together remaining 1/4 cup sugar and butter for about 2 minutes or until light and fluffy. Add eggs, 1 at a time, beating after each one. Add vanilla and stir to combine. Slowly add flour mixture and buttermilk a little at a time to the butter mixture, beginning and ending with the flour mixture. Stir just until combined. Fold in blueberries.

Pour batter over peaches and spread evenly. Sprinkle with sugar. Line a baking dish with foil {or you can line with a Silpat}, place baking dish on pan and bake for 1 hour or until golden brown.