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Tuesday, August 04, 2009

Foodmomiac's Buttermilk Blueberry Peach Cobbler

Buttermilk Blueberry Peach Cobbler

I think my mom might have a heart attack when she sees another blueberry recipe on my blog, but this was too good not to post. And, Mom, I promise not to leave this up for two weeks. Really!

Our standard operating procedure has been to leave work at 4:30 so that we can be home by 5 and be able to cook and eat leisurely. Our increased workload has made this SOP untenable, for the time being, at least, so we have done a lot of takeout and restaurant eating. That said, last night I wanted to cook. So, even though we were home late, I made it work (as Tim Gunn would say).

Dinner was Chicken Noodle Casserole (egg noodles, leftover chicken from the grill, sauteed onion and zucchini, mayo, cream of mushroom soup, cheddar cheese). Everyone ate two servings, which is what happens EVERY SINGLE TIME I make a casserole with canned soup.

Following that success, I got cocky and motivated, and decided to play around with my tried and true peach cobbler recipe. It was a big success.

Foodmomiac's Buttermilk Blueberry Peach Cobbler

1 stick butter
4 peaches, peeled and sliced (use the peach peeling method described here)
1 cup blueberries
1 tablespoon lemon juice
1 cup sugar (split into 1/3 and 2/3)
1 cup flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup buttermilk

Preheat oven to 375 degrees.

Melt the butter and pour it into a 13x9 glass baking dish. Place the sliced peaches and the blueberries into a pot with the lemon juice and the 1/3 cup of sugar. Bring to a boil and boil for four minutes.

While the fruit is boiling, whisk together the flour, baking powder, remaining sugar and salt. Add the buttermilk and stir well to combine. Pour the batter somewhat evenly over the butter (do not stir or mix). Then, pour the fruit over the batter (again, do not stir or mix). Cook the cobbler for 40-45 minutes. Enjoy!


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