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Our Blueberry Peach Cobbler has a fruity filling nestled under a sweet buttermilk cobbler topping. This is the ultimate summer dessert!

Blueberry Peach Cobbler

This time of year, when our local supermarket has a buy one-get one special on fresh, local blueberries we always stock up.  And – when the supermarket ALSO has fresh summer peaches on sale – well, there’s no better time to make this fantastic Blueberry Peach Cobbler.

You can make this perfectly sweet Blueberry Peach Cobbler now with fresh, in-season blueberries and peaches, or any other time of the year with frozen fruit. (In fact, when we stock up on blueberries, we often freeze several bags to capture them at their best, and so we can make delicious recipes like this cobbler, or this and this.)


Blueberry Peach Cobbler

Our Blueberry Peach Cobbler is really wonderful! The silky blueberry peach filling is sweet – but not too sweet – and the blueberry and peach flavors really shine through. We also include a little bit of fresh lemon juice and lemon zest to the fruit mixture, adding a bright, fresh citrus note that really complements the blueberries and peaches.

Then, a sweet buttermilk cobbler topping is spooned in dollops over the filling. After a final sprinkle of some extra sugar on top, the Blueberry Peach Cobbler is baked in the oven until lightly golden brown on top and hot and bubbly underneath.

Blueberry Peach Cobbler

As soon as the Blueberry Peach Cobbler comes out of the oven, we brush the top with some melted butter (because everything is better with a little more butter!) and allow the cobbler to sit for about five minutes to set up a bit.


Blueberry Peach Cobbler

We always serve our Blueberry Peach Cobbler with some vanilla ice cream.  The heat from the warm-from-the-oven cobbler melts the ice cream a bit – and each bite is a little bit of summertime heaven!

You may enjoy these other summertime desserts:

Disclosure: This post contains affiliate links.


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Blueberry Peach Cobbler

Blueberry Peach Cobbler

  • Author: A Family Feast
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8-10 servings
  • Category: dessert
  • Method: baking


2 pounds fresh peaches, peeled and sliced, or 2 pounds frozen peach slices (frozen is actually easier!)

1 pound fresh or frozen blueberries (if using frozen, buy cultivated not wild. You want the large blueberries not the small ones)

1 cup granulated sugar

2 teaspoons lemon zest, about half a lemon

2 tablespoons lemon juice, about half a lemon

2 tablespoons corn starch


2 cups all-purpose flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar, divided

½ teaspoon salt

1 cup buttermilk, room temperature

10 tablespoons butter melted and divided

Vanilla ice cream


Preheat oven to 350 degrees F.

In a large bowl, place peach slices and blueberries (if using frozen,no need to thaw).

Add sugar, zest, juice and corn starch and toss to coat.

Pour into a 9×13-inch pan with sides at least 2 ½ inches high.

Place in oven and bake 25 minutes. Remove from oven and cool 20 minutes.

Mix flour, baking powder, baking soda, 1 tablespoon of sugar and salt in a large bowl.

Place buttermilk and 8 tablespoons of melted butter in bowl and whisk.

Add the buttermilk mixture to the flour mixture and stir with a wooden spoon.

Using two tablespoons or soup spoons, drop 12 spoonfuls of batter over the fruit mixture, using all of the batter. Sprinkle on the remaining tablespoon of sugar.

Place in the oven and cook 20-25 minutes. After 20 minutes, insert a knife tip between two biscuits to see if they are fully cooked and no raw batter comes out on the knife. Ours took 22 minutes and were just starting to turn brown.

As soon as they come out of the oven, brush the tops with the remaining two tablespoons of melted butter.

Let set up five minutes then serve with vanilla ice-cream.

Keywords: peaches, blueberries


Blueberry Peach Cobbler

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  • Mary Ellen Hong wrote:

    This was a big hit with the family! I just added some extra fruit. Easy recipe to follow! Yummmm!

    • Martha wrote:

      Thanks Mary Ellen!

  • Jacqueline McIntosh wrote:

    Absolutely delicious. I didn’t change a thing!

    • Martha wrote:

      Thank you!

  • Jacqueline McIntosh wrote:


    • Martha wrote:


  • Tamra wrote:

    Made the recipe exactly as written and it was so delicious! My family and I thank you!

    • Martha wrote:

      You’re welcome Tamra – glad the recipe was a hit!

  • Teresa Prichard wrote:

    The combination of peaches and blueberries with a bit of lemon zest really made this cobbler. Excellent recipe.

    • Martha wrote:

      Thanks Teresa!

  • Lynn Smith wrote:

    Easy to make and delicious. The touch of lemon enhances the fruit flavors nicely. . I picked it because it had less sugar than many cobbler recipes.

    • Martha wrote:

      So glad you enjoyed the recipe Lynn!

  • Susan Young wrote:

    Delicious! Halved the recipe and didn’t have ice cream but whipped cream filled in nicely.

    • Martha wrote:

      So glad you enjoyed the cobbler Susan!

  • Travis wrote:

    This is fantastic. Thank you for sharing.

    • Martha wrote:

      You’re very welcome Travis – glad you enjoyed the recipe!

  • Lisa wrote:

    Absolutely delicious!! Ive made it twice in the last week with Florida peaches & blueberries! This is a true cobbler—unlike some other recipes out there by NYC bloggers who think a biscuit topping is what is found on top of a cobbler. I will certainly make it again! I was even thinking frozen cherries and blueberries would be delightful!

    • Martha wrote:

      Thank you Lisa – so glad you are enjoying the recipe! I love the idea of cherries and blueberries…

  • Amelia S Olson wrote:

    Hello, I am considering using this recipe for a banquet we are holding for our local fire department. I was wondering if you could tell me approximately how many servings this makes. I will be serving about 40 people and this will be the only dessert offered. Thank you

    • Martha wrote:

      Hi Amelia – This recipe makes 8-10 servings depending on the size of the helping.

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