Blueberry-White Peach Cobbler with Cornmeal Cake topping

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

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