Blueberry Peach Cobbler

As a tribute to our summer family trip to Sea Island, Georgia, I thought this week’s post should honor the Georgia Peach. This juicy fruit encapsulates the sweet joys and flavors of summer. While a peach pie is always a hit, sometimes it’s fun to change up the summer desserts to something unexpected yet with a hint of familiarity. By keeping the fruits of summer, this sweet treat stays true to the season but adds a new dimension by making it a hybrid of a pie and a cake…a cobbler! A cobbler can have a variety of fruit or savory filling that is poured into a baking dish and then topped with a batter or biscuit before being baked. The orange and ginger add a nice subtle hint of flavor to this dessert, so don’t leave them out of the recipe!

This recipe is inspired by the Barefoot Contessa’s Easy Cranberry & Apple Cake.


  • 1 pint Blueberries
  • 2 Peaches, skin removed & chopped
  • 1 Cup all-purpose Flour
  • 1/2 cup light Brown Sugar
  • 1 tablespoon grated Orange Zest
  • 2 tablespoons freshly squeezed Orange Juice
  • 2 teaspoons ground Cinnamon
  • 2 Large Eggs, room temperature
  • 1 cup plus 1 tablespoon Granulated Sugar
  • 1 Stick (1/4 pound) unsalted Butter, melted and slightly cooled
  • 1/4 cup Sour Cream
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Salt
  • 1 teaspoon ground Ginger Powder

Preheat the oven to 325 degrees. In a large bowl, mix the blueberries, peaches, brown sugar, orange zest, orange juice, 1 teaspoon of the cinnamon, and the ground ginger.

In a KitchenAid mixer, or a large bowl with a hand mixer, beat the eggs on medium-high speed for 2 minutes. Adjust the speed to medium, and add the cup of granulated sugar, butter, vanilla, and sour cream. Beat until just combined. Next, put the speed on low and slowly add the flour and salt.

Butter a pie pan and pour the fruit mixture event into it. Next pour the batter over the fruit, covering it completely. Mix the remaining cinnamon with 1 tablespoon granulated sugar, and then sprinkle it on the top of the batter.

Bake the cobbler for 55-60 minutes. Watch for the fruit to bubble around the edges. Use a tooth-pick to insert into the middle of the cake batter – when it comes out clean, it is done. Serve warm or at room temperature – option to top with vanilla ice cream!



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