peach blueberry cobbler cake

makes one 9-inch cake

2 cups flour

1/2 cup sugar, plus extra for sprinkling

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

6 tablespoons cold butter, cut into 24 pieces

1 1/4 cup buttermilk

2 peaches, diced

3/4 cup fresh blueberries

Preheat oven to 400ºF. Grease a 9-inch glass or ceramic pie plate.

Whisk the flour, 1/2 cup sugar, baking powder, baking soda and salt together in a medium bowl. Add the butter and rub together wuickly with fingertips until small, pea-size pieces form. Pour in the  buttermilk and stir until it just comes together to form a batter. Fold in the peaches and blueberries.

Scrape the batter into the prepared pie plate and smooth top into an even layer using a rubber spatula. Sprinkle top with extra sugar, if desired. Bake for 35 to 37 minutes.