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blueberry cobbler with scone topping in a baking pan
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5 from 1 vote

Blueberry Peach Cobbler

This Cobbler is loaded with sweet juicy peaches, plump blueberries and topped with scone-like biscuits studded with more blueberries.
Prep Time20 mins
Cook Time1 hr
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Blueberry Peach Cobbler
Servings: 12
Calories: 195kcal


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  • 9 X 9 baking dish or equivalent


Blueberry Peach Filling

  • 4 cups peaches fresh or frozen sliced
  • 2 cups Blueberries fresh or frozen. You can use other berries or a mixture of berries.
  • cup sugar optional. I omit the sugar if the fruit is ripe and sweet.
  • 4 Tbsp. Instant tapioca
  • 2 Tbsp lemon juice fresh squezzed

Blueberry Scone Topping

  • cups flour all-purpose
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. cream of tarter
  • 4 Tbsp. butter cold and cut into small pieces
  • 1 egg beaten
  • 2/3 cup yogurt plain or vanilla flavored Greek yogurt
  • ½ tsp. vanilla extract
  • 1 cup blueberries fresh
  • 2 tbsp sugar sparkling or non melting to sprinkel on top
  • 1 tsp cinnamon sprinkled on top


  • To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.

Peaches and Blueberries

  • Peel and slice 4 cups of peaches. This is about 4 lbs or 8 medium peaches.
    sliced peaches
  • Add blueberries, sugar, instant tapioca and lemon juice to the peaches.
    blueberry peach pie ingredients in a bowl
  • Stir to mix and put in a baking dish.
    blueberries and peaches in a baking dish

Scone Topping

  • Preheat oven to 375°
  • See the video below on how to accurately measure flour without a scale.
  • Mix all the dry ingredients together in a bowl, except the blueberries.
    blueberry scone ingredients
  • Cut the butter into the dry ingredients using your hands or a pastry mixer. The dough should have coarse pieces of butter visible still.
    butter and flour crumbled together
  • Mix all the wet ingredients together and add to the dry.
  • Use a fork to combine the wet and dry ingredients. Mix until the dry ingredients are just moistened.
  • Let the dough rest for 5 minutes and then stir in the blueberries. Don't overmix or the biscuits will be tough and dry.
    blueberries on dough
  • Turn dough out on a lightly floured surface and gently shape the dough into an 12-inch disc.
  • Cut the disc into twelve 2-inch round biscuits with a biscuit cutter or glass. Place the biscuits on top of the fruit in your baking pan. Put the scraps on a small cookie sheet and bake with the cobbler. The scraps only need 15 to 20 minutes of baking time.
    blue berry scone biscuits dough
  • Sprinkle the biscuits with sparkling or non-melting sugar and cinnamon.
  • Place a parchment-lined cookie sheet on the lowest rack in the over. This should be below the cobbler during baking. It will catch the drips if the cobbler runs over the pan.
  • Bake at 375 degrees, after 40 minutes the biscuits will be browned. Cover loosely with a piece of aluminum foil and continue baking for another 20 to 30 minutes. Total baking time is 60 to 75 minutes.
    blueberry cobbler with scone topping in a baking pan


 If you use vanilla yogurt omit the sugar and vanilla.
Can use frozen peaches and blueberries instead of fresh. 
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Serving: 1biscuit with fruit | Calories: 195kcal | Carbohydrates: 35g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 88mg | Potassium: 252mg | Fiber: 2g | Sugar: 16g | Vitamin A: 344IU | Vitamin C: 8mg | Calcium: 64mg | Iron: 1mg