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Blueberry Peach Cobbler
Blueberry Peach Cobbler
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Prep Time:
10 minutes
Total Time:
40 minutes
Summertime bliss in a bowl: Peach and blueberry pie with a scoop of vanilla ice cream.
Ingredients:
  • 1 can (20 oz) peach pie filling
  • 2 cups fresh blueberries
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 3/4 cup milk
  • 1 tablespoon vegetable oil
  • 2 large eggs
  • 1 teaspoon lemon zest
Instructions:
  • Preheat oven to 375°F.
  • Combine the pie filling, fresh blueberries, and undrained blueberries (from the muffin mix) in an ungreased 9x13-inch glass baking dish, stirring to mix evenly.
  • Combine muffin mix, milk, oil, eggs, and zest in a medium bowl, stirring until the batter is smooth. Spoon the batter evenly over the fruit and sprinkle with sugar.
  • Bake for 28-35 minutes until the top is beautifully golden and a toothpick inserted into the center comes out clean.
  • Enjoy it warm on its own or with a scoop of ice cream. Store any leftovers in the refrigerator.

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