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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!
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.)
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.
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.
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:
- Ginger Peach Blueberry Ice Cream
- Blueberry Buckle
- The Real Jordan Marsh Blueberry Muffins
- Blueberry Ginger Lemon Scones
- Lemon Blueberry Zucchini Muffins
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Blueberry Peach Cobbler
Our Blueberry Peach Cobbler has a fruity filling nestled under a sweet buttermilk cobbler topping. This is the ultimate summer dessert!
Ingredients
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
Topping
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons sugar, divided
1/2 teaspoon salt
1 cup buttermilk, room temperature
10 tablespoons butter melted and divided
Vanilla ice cream
Instructions
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.
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This is absolutely delicious, even without the blueberries. I’ve also made it with plums, peaches and blueberries and it was divine. BTW I never peeled the fruit and never noticed the skins in the cobbler. I used gluten free flour and the biscuits are yummy. Highly recommended for a celebration of summer’s bounty!
Thank you Grant!
Make this every year when peaches and blueberries are in season. Soooooo good!
Thanks Samantha!
one of the best things I have ever put in my mouth. No changes, just fabulous.
So glad you enjoyed the cobbler Joseph!
Can the buttermilk be replaced with regular milk.
Hi Judy – In general, it’s not recommended to swap in regular milk for the buttermilk for baking recipes. The buttermilk contains lactic acids which helps give the cobbler texture and flavor. If you don’t have buttermilk on hand, you could make your own following this recipe: https://www.afamilyfeast.com/homemade-buttermilk/ – hope that helps.
Can this be made ahead and stored either frozen or in the refrigerator and reheated prior to serving?
Hi Ellen – Any biscuit-type food is going to be the best served hot out of the oven. But you can try reheating in the oven after storing in the refrigerator. I’m not sure how freezing/thawing will work for this recipe – I suspect the fruit will give off a lot of liquid as it thaws and I’m not sure how the texture of the biscuits will hold up.