Blueberry Peach Cobbler Cake

The week started out warm enough but today it's been cloudy and windy and rainy.  Fall is shoving its way in which means that's my cue to start wearing hoodies every day and feeling like I can bake more often since my house won't turn into a giant oven. *wink*  Truthfully, it's been a while since I shared a recipe and it's about darn time, wouldn't you say?  I've been keeping this one hidden up my sleeve until this time of year because it uses peaches, which are in season right now, and blueberries, which are delicious in desserts and especially with peaches.  I got this recipe from my sister in law who passed it along to me.  Every time I make it, I am never disappointed in the flavor and texture.  It's sweet without being overbearing and the fruit adds a nice burst with each bite.

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Here's what you'll need to make it:

First, soften the butter and beat with a mixer on medium speed until light and fluffy.  Add the sugar and cream well.  Next, mix in the egg and vanilla.  In a separate bowl, combine the flour and baking powder.  Mix half of the flour mixture into the butter mixture.  Add the milk.  Then add the rest of the flour mixture and beat until all of the ingredients are fully incorporated.

Coat an 11x7 glass pan with cooking spray and pour the batter into it, spreading around evenly.

Next, get your fruit.  I used some bottled peaches I had from last year and frozen blueberries.  I tried to let the excess syrup from the peaches drip into the container before arranging them on top of the batter.  Then I sprinkled the blueberries around until they were pretty evenly distributed.

*Note: You can use fresh or frozen fruit but keep in mind that any excess moisture will increase the baking time so try to limit any additional moisture.

In another small bowl, mix together the flour and sugar for the topping.  Cut the chilled butter up into cubes and cut it into the flour and sugar using a pastry cutter, a butter knife or your hands.  Ultimately you want it to be crumbly with pieces of butter no bigger than a pea.  Sprinkle evenly over the top of the fruit.

Place in the oven at 350 degrees F for 40-45 minutes, or until edges are brown and a toothpick comes out clean.  Serve immediately or cool it down.  We like to eat ours with some whipped cream on top.

Blueberry Peach Cobbler Cake
serves 12

Ingredients:
Batter:

• 3/4 c. butter, softened
• 3/4 c. sugar
• 1 egg
• 1 tsp vanilla
• 1 1/4 c. flour
• 1 1/4 tsp. baking powder
• 1/2 c. milk

Fruit:

• 1 1/2 c. peaches, sliced (fresh, bottled/canned, or frozen)
• 1 c. blueberries (fresh or frozen)

Topping:

• 1/2 c. flour
• 1/2 c. sugar
• 1/4 c. butter, chilled and cubed

Directions:

1.  Preheat the oven to 350 degrees F.
2. Soften the butter and beat with a mixer on medium speed until light and fluffy.  Add the sugar and cream well.  Next, mix in the egg and vanilla.  
3. In a separate bowl, combine the flour and baking powder.  Mix half of the flour mixture into the butter mixture.  Add the milk.  Then add the rest of the flour mixture and beat until all of the ingredients are fully incorporated.  Coat an 11x7 pan with cooking spray and pour the batter into it, spreading around evenly.
4. Get your fruit.  You can use fresh, bottled/canned or frozen peaches.  Slice the fruit up if needed and arrange the fruit on top of the batter.  Sprinkle the blueberries around until they are evenly distributed.  *Note: You can use fresh or frozen fruit but keep in mind that any excess moisture will increase the baking time so try to limit any additional moisture.
5. In another small bowl, mix together the flour and sugar for the topping.  Cut the chilled butter up into cubes and cut it into the flour and sugar using a pastry cutter, a butter knife or your hands.  You want it to be crumbly with pieces of butter no bigger than a pea.  Sprinkle evenly over the top of the fruit.
6. Place in the oven for 40-45 minutes, or until edges are brown and a toothpick comes out clean.  Serve immediately or cool it down.  Top with whipping cream or eat it plain.

Something to keep in mind with this recipe is that you can change up the fruit to any combination you like: strawberries, raspberries, blackberries, peaches, blueberries, apricots, plums.  You could even try adding a little bit of cinnamon to the topping if it would compliment the fruit you're using.

What combination of fruit would you love to try?

While I would have shared this post with you anyway, I also want to mention that it is part of the Year of Color link party that I co-host with some other talented ladies on the third Friday of every month.

I'd love for you to check out their links below and add any of your own that have to do with this month's theme: BLUE.

An InLinkz Link-up

Next month our color is BLACK.