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Perfectly Seasoned

San Francisco


Peach Blueberry Cobbler

This southern style batter-based cobbler comes together in the time it takes to preheat the oven. It’s fast, easy, and delicious. The baking time cooks out much of the floral fragrance from the lavender, leaving a flavor that perfectly complements the summer fruits.

This style of cobbler sees the fruit layered on top of a batter, which bakes up around the blueberries and peaches. Use a 9” cake pan with deep sides for the best results. Serve warm with some fresh sweetened whipped cream for the ultimate summer dessert. This recipe serves 4-6.



½ cup / 1 stick butter, unsalted

1 cup all-purpose flour

1 cup granulated sugar

2 tsp baking soda

½ tsp kosher salt

1 cup milk

1 cup blueberries

1 large yellow peach, cut into 12 slices

1 tsp cinnamon, ground

1 tsp ginger, ground

1½ tsp lavender, dried


Preheat the oven to 350°. Place the butter in a round 9” cake pan, then place the pan in the oven as it preheats.

In a small mixing bowl, whisk together the flour, sugar, salt, and baking soda.

In another bowl, add the blueberries and peach slices. Sprinkle the cinnamon and ginger over the fruit and toss to coat, then set aside until ready to use.

When the oven has finished preheating and the butter in the pan has completely melted, remove the pan from the oven. Add the milk to the flour mixture and whisk quickly until smooth. Pour the batter into the pan directly into the melted butter.

Sprinkle the lavender evenly over the batter, then layer the peaches evenly on top. Scatter the blueberries around the peach slices, making sure to place some around the edges of the pan, and to use up any spices remaining in the bowl. Carefully place the pan back in the center of the oven and bake for 45-55 minutes until the edges are golden brown but the center remains blond.

Allow the cobbler to cool at least 10 minutes before serving with fresh sweetened whipped cream or ice cream.


Buy the spices you need to make this recipe!

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