Sour Cream Fresh Blueberry Peach Cobbler
Bursting with the vibrant flavors of summer, this Sour Cream Fresh Blueberry Peach Cobbler is a crowd-pleasing dessert that beautifully balances sweetness and tang. Juicy peaches and plump blueberries are coated in a light vanilla-scented sugar mixture, creating a bubbly, fruit-forward filling. The decadent sour cream drizzle adds a creamy richness, while the tender biscuit topping, made with buttery dough, offers a perfect golden crunch. An optional sprinkle of brown sugar delivers a caramelized, textured finish. Quick to prepare and oven-baked to perfection, this cobbler is the ultimate treat for any gathering, especially when served warm with vanilla ice cream or fluffy whipped cream. Perfectly simple yet irresistibly indulgent—this recipe is your new go-to for a peach-and-blueberry dessert!
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Recipe Information
Ingredients
- 4 cups fresh peaches
- 2 cups fresh blueberries
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.5 cup unsalted butter (cold, cubed)
- 0.75 cup whole milk
- 2 tablespoons brown sugar (optional for topping)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or equivalent with butter or baking spray.
In a large bowl, combine the peeled, sliced peaches and fresh blueberries. Sprinkle with granulated sugar and cornstarch, stirring gently until evenly coated. Stir in the vanilla extract and set aside.
In a separate small bowl, whisk together the sour cream and 2 tablespoons of milk to thin it slightly. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
Using a pastry cutter, fork, or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
Stir in the remaining milk gradually, forming a soft dough. Do not overmix; the dough should just come together.
Pour the prepared fruit mixture into the greased baking dish and spread it evenly.
Drizzle the sour cream mixture in dollops over the fruit. Gently stir it in just slightly with a spoon or knife, creating ripples of cream throughout the fruit.
Drop spoonfuls of the biscuit dough evenly over the top of the fruit mixture. It does not need to cover the entire surface; gaps allow the fruit to bubble through while baking.
Optional: Sprinkle the biscuit topping with brown sugar for a sweet, caramelized finish.
Bake in the preheated oven for 35-40 minutes, or until the biscuit topping is golden brown and the fruit filling is bubbling.
Cool the cobbler for 10 minutes before serving. Serve warm on its own, or with vanilla ice cream or whipped cream.
Nutrition Facts
Calories |
2936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 197.8 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 672 mg | 52% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2571 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
