Blueberry Peach Cobbler

Two summers ago I made this for my husband's birthday.  It was a big hit and we've made it several times since.  I love that you stir the blueberries into the cobbler batter so they aren't swimming in the peaches.  I also love that it is not overly sweet so the fruit flavor really shines through.  This one is a keeper!

Blueberry Peach Cobbler
from Cooking Light, July 2010

5 lbs. peaches, peeled, pitted, and sliced
2 T. fresh lemon juice
1 c. granulated sugar, divided
3/8 t. salt, divided
6.75 oz. (about 1 1/2 c.) plus 2 T. all-purpose flour, divided
1 t. baking powder
1/2 c. butter, softened
2 large eggs
1 t. vanilla extract
3/4 c. buttermilk
2 c. fresh blueberries
2 T. turbinado sugar (sugar in the raw)

1.  Preheat oven to 375 degrees.
2.  Place peaches in a large bowl.  Drizzle with juice, toss. Add 3/4 c. granulated sugar, 1/8 t. salt, and 2 T. flour to peach mixture; toss to combine.  Arrange peach mixture evenly in a 9x13 in. glass or ceramic baking dish coated with cooking spray.
3.  Weigh or lightly spoon 6.75 oz. flour (about 1 1/2 c.) into dry measuring cups; level with a knife.  Combine flour, remaining 1/4 t. salt, and baking powder in a bowl, stirring well with a whisk.  Place the remaining 1/4 c. granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla extract.  Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined.  Stir in blueberries.
4.  Spread batter evenly over peach mixture; sprinkle with turbinado sugar.  Place baking dish on a foil-lined baking sheet.  Bake at 375 degrees for 1 hour or until topping is golden and filling is bubbly. 

Yield:  12 servings (serving size:  about 3/4 c.)
Calories 303; Fat 9.6g