6.75 oz (about 1 and 1/2 cup) plus 2 tbsp all-purpose flour, divided
Cooking spray
1 tsp baking powder
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tbsp turbinado sugar
Instructions
Preheat oven at 375.
Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated suger, 1/8 tsp salt and 2 tbsp flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13x9 inch glass or ceramic baking dish coated with cooking spray.
Weigh of lightly spoon 6.75 oz flour (about 1.5 cups) into dry measuring cups; level with a knife. Combine 6.75 oz flour, remaining 1/4 tsp salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
Spread better evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil lined baking sheet. Bake at 375 for 1 hour or until topping golden and filling is bubbly.
Originally Submitted
3/13/2011
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