Food is such a personal thing. The smells, the tastes, even just the look of a particular dish can bring up so many memories. That’s one of the reasons I love this recipe. My grandmother (Mama Pat) used to make a delicious cobbler. She would change up the recipe to either be more cake like, or more cobbler like. Either way, it was a tasty treat. When my mom passed the actual recipe card from which my recipe is based down to me, I had to take a minute to just hold the card in my hands. Mama Pat passed away several years ago, but I was holding this tattered piece of paper filled with her handwriting. Awesome. After the sentimental moment passed, I realized some of the measurements she had written down were more than a little difficult (3/8 of a cup?) and that I had my work cut out for me. After some tweaking and adjusting, this is now my favorite cobbler-cake recipe. You should know that this is much more of a cake than a cobbler. I personally think it’s the perfect combination of the two. I hope you enjoy
Blueberry Peach Cobbler-Cake Recipe
– 1 full pint of blueberries
– 4-5 peaches
– 1 tablespoon sugar
– 5 tablespoons cold margarine
– 3/4 cup sugar
– 1 egg
– 1 cup flour
– 3/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 teaspoon vanilla
Preheat oven to 350*.
Place rinsed berries and pitted/pealed/sliced peaches into a deep dish pie pan. Add 1 T sugar and gently stir.
Cream egg, margarine, and sugar. Add dry ingredients and mix. Add milk and vanilla and mix until a smooth batter is formed. Pour the batter directly onto the fruit in the dish. Using a spoon or silicone spatula, gently spread the batter over the top of the fruit to the edges of the pan.
Place the dish into the oven and bake for 40-50 minutes OR until the top is golden brown. (I usually start checking mine around the 30 minute mark.) Once the top is golden brown, remove from oven and allow to cool slightly. You can serve this with ice cream, whipped cream, or simply on its own.
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