Blueberry Peach Cobbler Cake is a perfect dessert for summer. It's a great southern dessert that has a combination of juicy peaches and sweet blueberries.
Whether you're hosting a summer cookout or looking for a recipe to use up your summer fruit, Blueberry Peach Cobbler Cake is one to give a try. It's easy to swap out the fruit for any fruit you have on hand to create a delicious medley of fruit dessert!
Background content: this cobbler cake is popular during the summer months and is great to serve at cookouts, barbecues, potlucks, and on summer afternoons.
This was inspired by my Peach Upside Down Cake with Bourbon, another southern dessert that my family has enjoyed for many generations.
The fruit mixture is the star of the show in this recipe. Here's what you'll need:
- 2 cups blueberries, fresh or frozen
- 2 cups peaches, fresh or frozen
The cake provides a thick, tender, and fluffy base for the fruit mixture. Here are the key ingredients:
- All-Purpose Flour: This is the primary ingredient in the cobbler topping, providing structure.
- Granulated Sugar: Adds sweetness and texture to the cobbler cake base and to the cobbler topping.
- Baking powder: Essential for the cake to rise.
- Butter: Adds richness and buttery flavor to the cake.
- Vanilla Extract - Adds a sweet aroma and a hint of vanilla flavor.
- Eggs - Acts as a binder and creates texture.
See recipe card for quantities.
Preparation of Fruits
To prepare the fruits for the blueberry peach cobbler cake, it is important to wash and rinse the fruit if using fresh fruit. If using frozen fruit, keep it frozen until it is time to add to the cobbler.
If using canned peaches, drain the peaches from the syrup.
Prepare a 9x13 baking dish by spraying the bottom with baking spray or by lining the bottom with parchment paper.
After preparing the fruits, make the cake batter. Cream the butter and sugar together until it is pale in color and fluffy. The eggs are then added one at a time and lastly, the vanilla extract is mixed into the mixture.
In the same bowl as the wet ingredients, add the baking powder and salt. Mix the all-purpose flour into the wet ingredients just until the ingredients are combined.
The cake batter is then transferred to the prepared baking dish and spread evenly
The topping is simple to add to the cake batter. In a single layer, spread the peaches and blueberries evenly over the top of the cake batter.
Gently press the fruit down so that it just nests in the batter and sprinkle additional granulated sugar on top of the fruit.
Once the topping was added, sprinkle the remaining sugar depending on taste evenly over the top of the fruit. The blueberry peach cobbler cake is then baked in a preheated oven at 325°F for about 1 hour 5 minutes to 1 hour 10 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Once the cake is removed from the oven, allow it to cool for about 10 minutes before slicing and serving.
This recipe can be made gluten-free!
- Gluten-Free - Substitute the all-purpose flour for 1 to 1 gluten free flour.
Variations of Blueberry Peach Cobbler Cake
Cobbler Cake is very versatile and is so easy to make with the fruits, spices, and nuts you have on hand.
Raspberries or blackberries instead of blueberries, or try nectarines or apricots instead of peaches. You can even make a mixed berry cobbler by adding a little bit of each type of fruit and berries you have to create a unique and flavorful fruit cobbler.
Adding extra spices can alter the flavor of the cake. Adding a little cinnamon or nutmeg will create a warm and cozy flavor to this classic dessert and works well with apple cobblers.
Chopped pecans and walnuts can be added to the cobber while baking to give a nutty flavor and to create texture.
Hint: you can mix and match frozen and fresh fruit!
Cobbler is a classic and easy dessert to make. Having the right equipment on hand and ready to go will make this recipe even easier.
For this recipe, a 13x9 baking dish is needed to bake the cobbler.
A hand mixer is a great kitchen tool to have because it helps beat the eggs quickly and makes the batter come together quicker in less time.
Mixing bowls with grips is my favorite type of mixing bowl to use when using hand mixers. It prevents the bowl from moving around and it's easy to control.
Serving and Storage Suggestions
When it comes to serving blueberry peach cobbler cake, there are a few ways to enjoy it. Cobbler cake can be served warm or at room temperature and you can serve it with toppings depending on your liking. Here are some serving suggestions to try:
- Top with a scoop of vanilla ice cream or whipped cream topping
- Sprinkle with cinnamon or nutmeg for extra flavor (best with fruits that complement the warm spices)
- Serve with a side of fresh blueberries or sliced peaches for a fruitier experience
If you have leftovers, you can store blueberry peach cobbler cake in the refrigerator for up to 3 days. To ensure the best quality, follow these storage guidelines:
- Let the cake cool to room temperature before storing it in an airtight container
- Place the container in the refrigerator and consume within 3 days
- Reheat in the oven or microwave before serving
The peach blueberry cobbler cake can be frozen without any additional toppings.
- Allow the cake cool to room temperature
- Wrap the cake tightly with plastic wrap to prevent moisture from getting in
- Place the wrapped cake in a freezer-safe container or freezer-safe bag
- Freeze for up to 3 months
When you're ready to eat the cobbler, let it thaw in the refrigerator overnight. Reheat in the oven or microwave before serving.
Don't overbeat the cobbler batter. The batter will be very thick when mixing and that's okay! Mix just until all of the ingredients are incorporated and moistened.
Looking for other recipes like this? Try these:
- ½ cup unsalted butter, softened
- 1 ½ cup granulated sugar
- 4 eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- 2 cups peaches, fresh or frozen
- 2 cups blueberries, fresh or frozen
- ¼ cup granulated sugar, for sprinkling
- Preheat the oven to 325ºF and spray a 13x9 baking dish with baking spray or line the dish with parchment paper.
- Prepare the fruit by washing any fresh fruit and patting it dry. (If using frozen fruit, keep frozen until ready to add to the cake).
- With a hand mixer or stand mixer, cream the unsalted butter together with the granulated sugar until it is pale in color and fluffy.
- Beat the eggs in one at a time and mix in the vanilla extract.
- Next, add the baking soda, salt, and all-purpose flour and mix until the ingredients are combined.
- Pour the cobbler batter into the prepared dish and spread it out evenly with a spatula.
- Add the fresh and/or frozen fruit in a single layer evenly on top of the batter.
- Sprinkle with an additional ¼ cup of sugar evenly on top of the fruit.
- Bake in the preheated oven for about 1 hour and 15 minutes or until the edges are golden brown and a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool for 10 minutes before slicing and serving.
- Serve by itself or with ice cream and fruit.
Other fruit options: blackberries, nectarines, apricots, strawberries, pitted cherries, and even rhubarb.
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Serving Size:1 slice
Amount Per Serving: Calories: 290Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 82mgSodium: 195mgCarbohydrates: 47gFiber: 2gSugar: 30gProtein: 5g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.