Dawn NoltAuthorDawn Nolt
RatingDifficultyBeginner

Served with fresh whipped cream or eaten alone, this Blueberry-Peach Cobbler Cake is sure to make everyone smile.

Blueberry and fresh peach cobbler baked with Nature's Yoke eggs in parchment paper lined pan

Yields15 Servings
Prep Time10 minsCook Time1 hr 5 minsTotal Time1 hr 15 mins

 ½ cup butter, softened
 1 ¼ cups sugar
 2 tsp baking powder
 1 tsp vanilla extract
 ¼ tsp salt
 2 cups all-purpose flour
 4 fresh peaches, sliced
 2 cups frozen or fresh blueberries
 sugar

1

In a mixer, cream butter and sugar. Add eggs, one at a time; then add baking powder, vanilla, salt and flour in the order listed. Mix just until combined.

2

Spread into a parchment lined (or greased) 9x13 baking pan and top with peaches and blueberries. Sprinkle lightly with sugar.

cobbler with fresh peaches and frozen blueberries ready for the oven

3

Bake at 325 F. for 60-65 minutes, or until a wooden pick inserted in the middle comes out clean. (Time will vary a little depending on whether you use frozen or fresh fruit.)

Ingredients

 ½ cup butter, softened
 1 ¼ cups sugar
 2 tsp baking powder
 1 tsp vanilla extract
 ¼ tsp salt
 2 cups all-purpose flour
 4 fresh peaches, sliced
 2 cups frozen or fresh blueberries
 sugar

Directions

1

In a mixer, cream butter and sugar. Add eggs, one at a time; then add baking powder, vanilla, salt and flour in the order listed. Mix just until combined.

2

Spread into a parchment lined (or greased) 9x13 baking pan and top with peaches and blueberries. Sprinkle lightly with sugar.

cobbler with fresh peaches and frozen blueberries ready for the oven

3

Bake at 325 F. for 60-65 minutes, or until a wooden pick inserted in the middle comes out clean. (Time will vary a little depending on whether you use frozen or fresh fruit.)

Blueberry-Peach Cobbler Cake