Texas-Style Blueberry Cobbler is just as much about the blueberries as it is about the cake! The cake bakes beautifully around the blueberries and it develops these crispy, buttery edges that you’ll end up dreaming about!
For most of us cobbler is a thick fruit base with a biscuit-type topping, but in my hubby’s home state of Texas it’s a little different! Texans start with thick cake batter on the bottom and then fruit on top. What this lends itself to is amazing (and I mean AH-MAZING) crisp, buttery cake edges and ooey-gooey fruit baked right in! Let me give you a little tip; when you serve this Texas-Style Blueberry Cobbler to your family or dinner guests, serve them any piece except the corner pieces. Leave those glorious bits of heaven for yourself. They have double to crisp edges, you’ll thank me later. 😉
Not only is Texas-Style Blueberry Cobbler SO easy to make, but it’s just the dessert to make with all of those fresh, in-season blueberries you might have in your refrigerator!
Texas-Style Blueberry Cobbler Cook’s Note:
- You can use frozen blueberries for this recipe. Just make sure they are thawed and drained before mashing them in step 2.
- In step 1, keep a close eye on the butter and it melts in the oven because you do not want to scorch it. I HIGHLY recommend a glass baking dish over an aluminum one!
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- 4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons unsalted butter melted and cooled
- 1 ½ cups granulated sugar
- 1 ½ teaspoons freshly grated lemon zest
- 3 cups blueberries (about 15 ounces)
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups milk (anything but skim)
- Move oven rack to upper-middle position and preheat oven to 350 degrees F. Put 4 tablespoons of cut-up butter in 13x9-inch baking dish and transfer to preheated oven. Heat until butter is melted, about 8-10 minutes.
- While butter melts, in small bowl add ¼ cup granulated sugar and lemon zest. Mix and mash with fork until zest is evenly distributed throughout sugar; set aside. In medium bowl add blueberries and 1 tablespoon of lemon sugar mixture. Using a potato masher, mash blueberries until berries are coarsely mashed.
- In large bowl whisk together flour, remaining 1 ¼ cups sugar, baking powder, and salt. Whisk in milk and 8 tablespoons melted and cooled butter until smooth and no lumps remain. Take baking dish out of oven and pour in batter. Using a spoon, dollop masked blueberry mixture over batter, sprinkle remaining lemon sugar evenly, and bake until golden brown and edges are nice and crisp, about 45-50 minutes. Move to wire rack to cool 30 minutes before serving. Serve warm with scoops of ice cream.
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