Preheat the oven to 350°F (175°C). This ensures the cobbler bakes evenly and comes out perfectly golden brown.
In a large mixing bowl, combine the blueberries, peaches, 1 ¼ cups of sugar, and ¼ cup of flour. Gently stir until the fruit is well coated. Pour this mixture into a 3-quart baking dish, spreading it evenly across the bottom.
In a stand mixer or with a hand mixer, combine 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt. Mix on low speed until combined. This creates a dry mixture that will incorporate nicely with the wet ingredients.
Slowly add ½ cup of whole milk, ½ cup of cream, and 2 sticks of melted unsalted butter to the dry mixture. Beat on medium speed for about 20 seconds. The batter should be smooth and creamy.
Spoon the batter over the fruit filling in the baking dish, ensuring it covers the fruit completely. This will form a lovely crust as it bakes.
Sprinkle the top of the batter with ¼ teaspoon of nutmeg, ¼ teaspoon of cinnamon, and ¼ teaspoon of black cardamom. This will add flavor and aroma to the topping.
Place the baking dish on a baking sheet to catch any drips and put it in the middle of the preheated oven. This helps with even baking and prevents any messy spills.
Bake for approximately 45 minutes. After 35 minutes, check the cobbler every 5 minutes until it turns golden brown, and the batter is set. You want it to be firm and not jiggle when you shake the pan.
Once baked, remove from the oven and let it cool slightly before serving. This lets the filling set a little more and makes for easier slicing.
Serve warm, ideally with a scoop of vanilla ice cream or whipped cream, and enjoy the lovely combination of flavors!
