blueberry peach cobbler with buttermilk biscuits

Blueberry Peach Cobbler is bursting with fresh summer blueberries and juicy peaches, nestled under a golden biscuit topping. The biscuits are tall and flaky, and the fruit is perfectly sweet and juicy. This is the perfect summer dessert!

this recipe

Posted: July 2021, Updated June 2023.

Why you’ll love this Blueberry Peach Cobbler:

• Fresh Blueberries – Fresh blueberries pair perfectly with the peaches! It’s the best of both worlds – blueberry cobbler, and peach cobbler in one.
• Juicy Peaches – Fresh summer peaches bake to juicy perfection in this summer fruit cobbler.
• Flaky Biscuits – The biscuit topping is ultra flaky, with a crisp golden top. It’s the best way to top the fruit filling!

Ingredient Overview:

• Blueberries – You can use fresh or frozen blueberries.
• Peaches – Use fresh peaches, and swap in frozen when fresh fruit is out of season. I recommend slicing up some peaches during the summer months, and freezing them for later!
• Salted Butter – I love Danish Creamery’s Premium European Style Butter – it’s higher in butter fat than other butters, making it a dream to bake with.
• Milk – I used 2% milk.
• Flour – This is just the right amount of flour to thicken the filling, so you don’t end up with a puddle of runny fruit juice.
• Vanilla, Cinnamon, and Lemon Zest – Just a pinch of each of these flavorings complements the peaches and blueberries perfectly!

Ingredient Substitutions:

• Frozen Fruit – You can use frozen fruit, just do not thaw it first or it there will be too much liquid.

How to Make this Blueberry Peach Cobbler Recipe Step-by-Step:

Step 1: Make your biscuits. Whisk together the dry ingredients in a large bowl, then cut in the cold butter until you have pieces about the size of blueberries.

Step 2: Add the Milk. Stir in the buttermilk! The dough may be a bit dry and crumbly at first, so add an extra teaspoon of milk at a time until the dough holds together, as pictured below.

The photo below left is the dough while it’s still a bit too dry, and on the right is the dough once I added a few extra teaspoons of milk.

Step 3: Cut Biscuits. Flour your counter and gently flatten the dough ball to about 1/2″ to 3/4″ thick. Use a biscuit cutter or anything that’s about 3 inches across to cut out your biscuits.

Don’t twist the cutter, as this can seal off the edges and prevent them from rising as well. Place the biscuits on a cookie sheet and cover with a kitchen towel or plastic wrap to chill.

Step 4: Make the Filling. Slice peaches and place in a 10-inch oven-safe skillet with the blueberries and remaining filling ingredients. Toss the fruit mixture together well, making sure no dry streaks of flour remain.

Step 5: Bake. Place the cold biscuits over the fruit filling, leaving a bit of space between each as they will expand in the oven. Brush the top of the cobbler with cold heavy cream, and bake as directed in the recipe card below.

Serve & Store:

Serve the cobbler while it’s warm from the oven, with vanilla ice cream! This is best enjoyed fresh from the oven. But, if you have leftovers (unlikely!), you can let them cool to room temperature then cover well and store in the fridge for 2-3 days.

I know you’ll love this easy recipe as much as we do. Happy baking and happy peach season! Make all my peach recipes while the season lasts – starting with my Peach Cobbler Cookies!

Expert Success Tips:

• Flaky Biscuits – Be sure your butter and milk are very cold while making the biscuits. The cold ingredients hitting the hot oven will create steam, which creates the flaky layers we love in a biscuit!
• Baking Time – Be sure to follow the bake time in the recipe – the fruit filling will look bubbly around the edges before it’s properly heated through in the center. I’ve made this mistake, and ended up with a sadly runny cobbler. This one bakes up perfectly if you follow the recipe.
• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

Recipe Variations:

• Other Berries – You can sub in blackberries or cherries for the blueberries, if you like. No other changes are needed. You can also use 2 and 1/4 cups each of peaches, blueberries, and cherries – I’ve been making this cobbler that way lately and it’s amazing!
• Crisp Topping – You can use the crisp topping from my Peach Crisp if you prefer that over a biscuit topping. Bake as directed in the crisp recipe instead.

Special Tools:

• Pastry Blender – A pastry cutter makes cutting in butter SO easy in recipes like this, biscuits, crisp toppings, and pie crust.
• Oven-Safe Skillet – I love my Staub 10-inch skillet for desserts like this, but you can certainly use a more budget friendly option.

More Fruit Desserts to Love:

• Peach Blackberry Nectarine Crisp
• Salted Caramel Peach Hand Pies
• Strawberry Blueberry Pie
• Blueberry Crisp
• Cranberry Apple Crisp
• Strawberry Caramel Crumble Bars

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