Blueberry-Peach Cobbler Cake
Served with fresh whipped cream or eaten alone, this Blueberry-Peach Cobbler Cake is sure to make everyone smile.
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 4 Nature's Yoke eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cup all-purpose flour
- 4 fresh peaches, sliced
- 2 cup frozen or fresh blueberries
- In a mixer, cream butter and sugar. Add eggs, one at a time; then add baking powder, vanilla, salt and flour in the order listed. Mix just until combined.
- Spread into a parchment lined (or greased) 9x13 baking pan and top with peaches and blueberries. Sprinkle lightly with sugar.
- Bake at 325 F. for 60-65 minutes, or until a wooden pick inserted in the middle comes out clean. (Time will vary a little depending on whether you use frozen or fresh fruit.)