Peaches with fresh blueberries cobbler is just peachy. The title says it is peach, the recipe calls for peaches, but you don’t see any peaches in the pictures. What’s with that? The peaches are masquerading as a blueberry sauce. I have a confession. I let the peaches get over-ripe to the point that cooking resulted in instant peach purée. I am not one to waste a delicious kettle of peaches and blueberries. I continued with the recipe, and I am delighted with the result.
For another peach of a cobbler make my Blueberry and Peach Cobbler Topped with Scones.
Key Takeaways:
- Peach Purée Magic: Overripe peaches turned into a natural purée during baking, adding rich peach flavor without visible chunks.
- Looks Can Be Deceiving: The cobbler looks like a blueberry dessert, but the peach taste comes through in every bite.
- Southern-Style Technique: Classic method with melted butter, cake batter, and spooned fruit topping creates a juicy, rustic texture.
- Customizable Texture: You can purée peaches ahead of time if you prefer a smoother consistency or want to match the recipe’s look.
- No Waste Baking: The recipe creatively uses overripe fruit, making it both practical and flavorful.
- Perfect Pairing: Best served warm with a scoop of vanilla ice cream to enhance the sweet-tart contrast.
Overview
This Peaches with Fresh Blueberries Cobbler is a heartwarming twist on a classic Southern dessert, blending the sweet, aromatic essence of overripe peaches with the vibrant burst of fresh blueberries. While the title promises peaches, their visual absence is explained by a happy kitchen accident—extra ripe peaches that transformed into a luscious purée during baking. Instead of discarding them, the cook embraced the silky texture and deep flavor they brought to the dish. The result is a comforting cobbler where the peaches melt into a blueberry-rich sauce, soaking into buttery cake batter for a dessert that’s both rustic and refined. Whether your peaches are firm or nearly jammy, this recipe delivers bold flavor and a soft, fruit-soaked crumb that pairs perfectly with a scoop of vanilla ice cream.
The peach purée gives a wonderful peach flavor to the cobbler. Even though you don’t see the peaches, you can smell, and taste the peaches. Even if the peaches aren’t ripe enough to spontaneously purée themselves, they will also be delicious and identifiable as peaches in the cobbler. However, if you like the look of my cobbler go ahead and purée your peaches before you add the blueberries.
This Peaches with Fresh Blueberries Cobbler is a southern style cobbler. Melt butter in the bottom of the pan, add cake batter to the melted butter and spoon the thickened fruit on top of the cake batter. The final baked cobbler has islands of fruit-juices-soaked-cake in a sea of peaches and blueberries.
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FAQ:
Q: Why can’t I see the peaches in the cobbler?
A: The peaches were overripe and naturally puréed during baking, blending into the sauce and creating a hidden burst of peach flavor.
Q: Can I use firm peaches instead of overripe ones?
A: Absolutely! Firmer peaches will hold their shape better, while still offering great flavor and a more textured bite.
Q: Is it okay to purée the peaches on purpose?
A: Yes, if you like the look or texture of the cobbler as shown, purée your peaches before adding them to the blueberries.
Q: What kind of pan should I use for this cobbler?
A: A standard baking pan works best. Melt the butter in the bottom before layering the batter and fruit.
Q: Can frozen fruit be used instead of fresh?
A: Yes, both frozen peaches and blueberries can be used, but thaw and drain them first to avoid excess liquid.
Q: How should I serve the cobbler?
A: Serve it warm with vanilla ice cream or whipped cream for a classic, comforting dessert experience.
Peach Blueberry Cobbler
Equipment
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- 9 X 9 baking pan
Ingredients
- 3 cups peaches fresh or frozen
- 1 cup blueberries
- 1 tsp cinnamon
- 3 Tbsp corn starch
- ½ cup sugar can add more or less depending on sweetness of the fruit
- 1 tsp lemon zest
Cake on bottom
- 1 cup flour
- ¼ cup sugar
- 1 Tbsp baking powder
- ⅓ tsp salt
- 1 cup milk
- 4 Tbsp butter
- 1 tsp vanilla
- 1 egg
Instructions
- To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically recalculate and adjust the amount of each ingredient for you.
Cook the Fruit and let it cool while making the cake part.
- Add peaches, blueberries, sugar, cornstarch, cinnamon, lemon zest to a kettle and cook on medium heat, stirring constantly. Cook until bubbly and thick.
- Set aside to cool.
Cake
- Preheat oven to 375°
- Put 9 X 9 pan in the oven and melt the 4 Tbsp of butter in the pan while it is preheating
- Add salt, Baking powder and sugar to the flour. Stir to mix.
- Add the egg and vanilla to the milk and mix well.
- Add wet ingredients to the dry ingredients and stir to mix well.
- Pour the batter into the baking dish with the melted butter in it.
- Drop spoonfuls of the thickened fruit mixture onto the dough.
- Sprinkle with cinnamon
- Bake at 375° for 40 minutes.
Great 👍