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Crispy Peach and Blueberry Cobbler Cake

crispy peach and blueberry cobbler cake - featured image
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A quick and easy summer dessert featuring a crispy, buttery topping with juicy peaches and blueberries nestled in a tender cake base. Perfect for casual gatherings and a crowd-pleaser.

Ingredients

Scale
  • 3 medium fresh peaches, peeled and sliced
  • 1 cup (150 g) fresh blueberries, washed and patted dry
  • 1 cup (125 g) all-purpose flour
  • 1 cup (200 g) granulated sugar, divided
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, cold and cut into small cubes
  • 1 cup (240 ml) whole milk or dairy-free alternative
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cinnamon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly butter a 9-inch square baking dish to prevent sticking.
  2. In a medium bowl, toss sliced peaches and blueberries with lemon juice, 1/4 cup (50 g) of sugar, and cinnamon if using. Let sit while preparing the batter.
  3. In a large bowl, whisk together flour, 3/4 cup (150 g) sugar, baking powder, and salt. Add milk and vanilla extract, stirring until just combined. Do not overmix.
  4. Pour half the batter into the prepared baking dish and smooth gently. Spoon the fruit mixture evenly over the batter, then dollop the remaining batter on top in spoonfuls. Lightly spread if desired.
  5. In a small bowl, mix the remaining 1/4 cup (30 g) flour with cold butter cubes. Use a pastry cutter or fork to cut the butter into the flour until coarse crumbs form. Sprinkle this topping evenly over the cake.
  6. Bake on the middle rack for 35-40 minutes until the top is golden and crispy and the fruit is bubbling. A toothpick inserted into the cake should come out clean or with a few moist crumbs.
  7. Let the cobbler cake cool for at least 15 minutes before slicing to allow the fruit juices to thicken and the topping to stay crisp.

Notes

Keep butter cold for a crispy topping. Do not overmix the batter to avoid toughness. Use ripe but firm peaches to prevent sogginess. If topping browns too fast, tent with foil halfway through baking. Let cake cool before slicing to maintain crispness. Frozen fruit can be used without thawing. For gluten-free, substitute flour with 1:1 gluten-free baking flour. Vegan options include plant-based milk and vegan butter or coconut oil.

Nutrition

Keywords: peach cobbler cake, blueberry cobbler, summer dessert, easy cobbler recipe, fruit cobbler cake, crispy topping cake

Find it online: https://chloeplate.com/crispy-peach-and-blueberry-cobbler-cake-easy-5-step-summer-bliss-recipe/