Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
Weigh or lightly spoon 75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
Made this for a dinner party tonight and it was a big hit! I used under-ripe white peaches and added some cinnamon and nutmeg to the batter and also to the peaches. Popped it into the oven as dinner was being served. Baked for about 65 minutes and then rested for 15. I realized I forgot the turbinado sugar but honestly it wasn't necessary. Still warm from the oven, add vanilla ice cream and voila - pleasing to everyone from the 3 year old on up to the 73 year old. Will definitely make again.
This is one of my favorite summertime recipes; substituted Cup-for-Cup gluten-free flour for the all-purpose flour and turned out great! Even the non-GFs in my household loved it and texture might have been even better than with all-purpose!
Delicious! Made it with fresh peaches from our tree so it didn't need any additional spices. I also like that it was the right amount of cobbler topping. So many recipes are too heavy on the topping. Will definitely save the recipe.