Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.
In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan.
For the topping:
1/2 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon table salt
1/4 cup cold unsalted butter, cut into cubes
In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.
Bake until a cake tester inserted into the center comes out clean, about 40 minutes.
1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)
Preheat oven to 375F degrees
Spray an 8 x 8 baking dish with nonstick cooking spray.
Drain your can of peaches.
Pour drained peaches into bottom of baking dish (spreading them out evenly).
Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
Then add in the cubed butter.
Begin to “cut” it into the flour mixture.
You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
Then pour in heavy cream.
Combine until all the flour mixture has become moist. It will be very thick.
Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
Bake for about 40 minutes.
Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).
I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.
To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.
3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
8 fresh peaches (peeled, pitted, and sliced into chunks)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
1 tablespoon cornstarch
1 1/2 cups all-purpose flour
3 tablespoon white sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
Bake the cobbler for about 30 minutes, or until the topping is golden.
Preheat the oven to 425 degrees F.
Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender ñ until the mixture looks like coarse meal. Then, stir in the water until just combined.
Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!
Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)