Easy Blueberry Peach Cobbler with Yellow Cake Mix & Almonds
My Easy Peach Cobbler with Cake Mix is the last-minute, super easy, summery dessert recipe everyone should have in their baking repertoire. This delectable peach dump cake with fresh peaches and blueberries is made with fewer than 10 ingredients and exactly ZERO fuss. Heck, you don’t even have any dishes to clean up when you’re done! Adapted from Katherine Sacks, Epicurious 2015.
Equipment
- Kevlar Glove optional, but useful for clingstone peaches
Ingredients
- Butter & Flour to grease the pan
- 4 Peaches about 4 cups, sliced. Can also use frozen
- 1 pint Blueberries about 2 cups. Can also use frozen
- ¼ C Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 tsp Almond Extract
- 1 box Yellow Cake Mix
- 1 teaspoon Cinnamon
- 1 ½ sticks Butter preferably salted, cold and cut into cubes.
- 1 ¼ C Sliced Almonds can swap other nuts if preferred
- 1-2 pinches Kosher Salt
Instructions
- Prep the pan by rubbing about ½ tablespoon of butter on the pan, making sure to push it into all corners. Add about a tablespoon of flour and coat the butter with it. If any parts of the dish are still bare, add a smidge more butter or spray some non-stick spray. Preheat the oven to 350F.
- Evenly scatter the peaches and blueberries in a single layer on the bottom of the prepared pan.
- Sprinkle the sugar, vanilla, and almond extracts on top of the fruit as evenly as possible. Gently shake the pan to distribute the sugar.
- Evenly sprinkle the entire box of cake mix over the fruit. Sprinkle on the cinnamon as well. Gently shake again.
- Dot the entire surface of the cake with cubes of butter.
- Sprinkle the almonds on top. Sprinkle evenly with salt.
- Bake for 40-45 minutes, until lightly golden and the cake is set and springy.
- Cool for at least 15 minutes. Serve warm or at room temp, preferably with some vanilla ice cream or sweetened whipped cream (bonus points if you add almond extract to the whip).
- Will keep well in the fridge for up to 3 days.
Notes
Optional Variations:
- Gluten-Free - Swap in your favorite GF yellow cake mix, and use your favorite cup-for-cup gluten-free flour for dusting the pan.
- Dairy-Free - Use vegan butter and ensure your cake mix is dairy-free.
- Vegan - Use a vegan-friendly cake mix and plant-based butter.
- Different Fruit - Don’t love peaches? Swap in another stone fruit like nectarines, plums, or apricots. Not a fan of stone fruit in general? Make a mixed berry cobbler cake instead. You can also use apple pie filling instead.
- Different Nuts - Not a fan of almonds? Swap in chopped pecans, walnuts, pistachios, hazelnuts, or macadamia nuts instead.
- Nut-Free - If nuts are a no-no, omit the almond extract and almond topping. You’re welcome to use seeds like pepitas or sunflower seeds if you want some crunch, or try using your favorite granola if seeds are also on the no-fly list. Alternatively, leave the top bare!
- Buttering and flouring the pan is preferable to non-stick cooking spray. If you don’t want to go to the fuss, try using a baking spray with flour instead!
- Allow your box cake peach cobbler with blueberries to cool fully before covering it to prevent excess moisture from making it soggy. I like to use a clean kitchen towel to cover it as it cools to keep any critters out while still allowing the steam to escape.
- Gently shaking the pan allows for even distribution of ingredients. Don’t go crazy here! Just shake it back and forth like they taught you during the “California Gold Rush” history segment in elementary school.
- This blueberry dump cake with frozen blueberries, peaches, and cake mix is best served the day it is made. That said, any leftovers will keep well in the fridge for up to 3-4 days. To serve, I suggest reheating it in the toaster oven to help re-crisp the caramelized top layer of cake. You can also zap it in the microwave, but it’ll be much softer and gooey-er if you do!
Nutrition
Calories: 377kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 444mgPotassium: 187mgFiber: 4gSugar: 31gVitamin A: 538IUVitamin C: 6mgCalcium: 126mgIron: 2mg
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