Wild Blueberry Muffin Peach Cobbler
Indulge in the ultimate dessert mashup with this Wild Blueberry Muffin Peach Cobbler, a delightful fusion of classic flavors and textures. Juicy, sun-kissed peaches and bursts of tangy wild blueberries are tossed with a touch of brown sugar and fresh lemon juice, then crowned with a golden muffin-inspired topping that’s perfectly tender and slightly crisp. The secret lies in the muffin batter, which bakes to perfection, allowing the vibrant fruit filling to bubble through in irresistible pockets of sweetness. Quick to prepare in just 15 minutes and baked to golden glory in under an hour, this peach cobbler is the perfect summer dessert to serve warm with a scoop of vanilla ice cream. Whether you're entertaining guests or treating yourself, this recipe delivers nostalgia and a gourmet twist in every bite!
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Recipe Information
Ingredients
- 5 cups Peaches (fresh or canned, peeled and sliced)
- 1 cup Wild blueberries (fresh or frozen)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 tablespoons Cornstarch
- 1 tablespoon Fresh lemon juice
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Granulated sugar (for topping)
- 0.25 cup Unsalted butter (melted)
- 1 count Egg (large)
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or non-stick spray.
In a large mixing bowl, combine the peaches, wild blueberries, granulated sugar, brown sugar, cornstarch, and lemon juice. Toss until the fruits are evenly coated. Pour the fruit mixture into the prepared baking dish.
In another bowl, whisk together the flour, baking powder, and salt.
In a separate small bowl, beat together the granulated sugar, melted butter, egg, milk, and vanilla extract until smooth and well combined.
Gradually add the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix—the batter should be slightly lumpy like muffin batter.
Drop spoonfuls of the batter over the fruit mixture, spreading it out slightly but leaving some gaps for the fruit to bubble through.
Place the cobbler in the preheated oven and bake for 35-40 minutes, or until the topping is golden brown and a toothpick inserted into the batter comes out clean.
Remove from the oven and let cool for 10 minutes before serving.
Serve warm on its own or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 35.7 g | 178% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 337 mg | 112% | |
| Sodium | 2138 mg | 93% | |
| Total Carbohydrate | 552.6 g | 201% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 368.3 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 413 mg | 32% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2284 mg | 49% | |
*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.
