The cakey topping to this cobbler is fantastic, and I am glad that I went with the cornmeal along with the flour. I am not going to wax poetic over this cobbler. I’m just going to go eat a piece. Make it and enjoy!
Blueberry-White Peach Cobbler with Cornmeal Cake topping
3 Tbs. cornstarch
1 1/2 C. sugar, divided
4 ripe white peaches
2 C. blueberries
2 capfuls of bottled lemon juice (or the juice of half of a lemon)
1/2 C. butter
2 large eggs
1 1/4 C. all-purpose flour
1/4 C. finely ground cornmeal
1 1/2 tsp. baking powder
1 C. sour cream
1/2 tsp. baking soda
- Preheat the oven to 350°.
- Peel peaches, and slice small. I like to put the raw peaches into boiling water and let them sit for about a minute, until the skin easily peels off. Wash the blueberries and pick off any tiny stems that might be on them.
- Mix the fruits in a large bowl with 1/2 C. of sugar, cornstarch and lemon juice.
- Pour into a buttered 11 by 7 pan.
- Cream the butter and 1 C. sugar in electric mixer.
- Mix the sour cream and baking soda. Sift together the flour, cornmeal, and baking powder.
- Add the flour mix and sour cream to the mixer, alternating them, adding the flour mix at the beginning and end. Do not over beat.
- Spoon over the top of the fruit mixture and spread evenly over the top.
- Bake for an hour, covered during the last half to prevent browning the top too much, or until a toothpick comes out clean.