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This Texas-Style Blueberry Cobbler recipe 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 Texas, it’s a little different! Texans start with thick cake batter on the bottom and the 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 crispy edges, you’ll thank me later. 😉
It is officially blueberry season! You can find them at your local grocery store for a great deal. One of my favorite ways to eat them is plain. I usually find myself grabbing a few at a time anytime I pass by the fridge. With that said, I also LOVE using blueberries in lots of different recipes.
Some of my favorite blueberry recipes, in no particular order, include Overnight Blueberry Almond Muesli, Blueberry Buckwheat Pancakes, Bountiful Summer Salad Recipe with Blueberry Balsamic Dressing, Blueberry Pancake Cupcakes, and finally good old fashioned blueberry muffins.
The recipe I am sharing today is an oldie but a favorite! This Blueberry cobbler is full of blueberries surrounded by buttery cake. The crispy edges are things dreams are made of! The edges of this Blueberry Cobbler recipe are the very best part of this dessert. The edges have double the crisp and oh my it is delish! Top it off with some ice cream of some homemade Whipped cream and you will have a little slice of Blueberry Cobbler heaven right on your plate.
Blueberry Cobbler Questions Answered:
Here are the answers to all of the cobbler questions that I have received over the last few years.
Can you freeze a fruit cobbler?
Yes! You can freeze a fruit cobbler so you can enjoy that fresh fruit taste when the fruit is out of season. Store it in an airtight container or wrap tightly with freezer wrap and then cover that with foil. It will stay fresh in your freezer for 6-8 months. If the cobbler is not baked before you freeze it, it will stay fresh for 2-4 months.
Is a cobbler a pie?
There is one major difference between a cobbler and a pie, and it is all in the crust. Pies are typically surrounded by a crust, whether it is just on the bottom or on the bottom and top. A cobbler only has a crust on the top of the dish.
What’s the difference between crisp and cobbler?
The main difference between a cobbler and a crisp is in the topping. A cobbler is made by dropping the dough over the fruit in small rounds which makes it look like a cobbled road after you bake it. Whereas, a crisp has a topping made typically with items such as bread crumbs, nuts or oats. The topping becomes crispy after you bake it.
Why is a cobbler called a cobbler?
A cobbled is made by dropping the dough over the fruit in small rounds which makes it look like a cobbled road after you bake it. Hence the name, cobbler.
How do you make blueberry cobbler?
- First, preheat your oven to 350 degrees.
- Next, place 4 tablespoons of butter in a pan and set it in the oven. Remove it from the oven when the butter has melted. Be careful not to burn it! This should take about 8-10 minutes.
- Meanwhile, while the butter is melting, mix the sugar and lemon zest.
- Then, in another bowl add blueberries and 1 tablespoon of the lemon sugar mixture.
- Next, mash the blueberries with a potato masher until the berries are roughly mashed.
- The next step is to whisk together the flour, remaining lemon sugar, baking powder and salt in another bowl.
- Then, add in milk and melted butter until smooth.
- Next, take the dish out of the oven and pour in the batter.
- Finally, sprinkle the remaining lemon sugar evenly over the batter and bake until golden brown and the edges are nice and crisp. Cool and enjoy with ice cream!
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.
- Also, In step 1, keep a close eye on the butter and it melts in the oven because you do not want to scorch it. Consequently, I HIGHLY recommend a glass baking dish over an aluminum one!
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ONE YEAR AGO: Caprese Pasta Bake – a 20-minute recipe!
TWO YEARS AGO: Brownie Bites with Peanut Butter Frosting
THREE YEARS AGO: Blueberry Buckwheat Pancakes
Texas Blueberry Cobbler
- 4 tablespoons butter cut into 8 pieces
- 8 Tablespoons 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
- vanilla ice cream
- Move oven rack to upper-middle position and preheat oven to 350 degrees F. Put 4 tablespoons of cut-up butter in 13 by 9-inch baking dish and transfer to the preheated oven. Heat until butter is melted, about 8-10 minutes.
- While butter melts, in a small bowl add ¼ cup granulated sugar and lemon zest. Mix and mash with a fork until zest is evenly distributed throughout sugar; set aside. In a medium bowl add blueberries and 1 tablespoon of lemon sugar mixture. Using a potato masher, mash blueberries until berries are coarsely mashed.
- In a 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 the baking dish out of the 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 a wire rack to cool 30 minutes before serving.
- Serve warm with scoops of ice cream.
This post first appeared on Food Folks and Fun on June 17, 2016. Some of the original pictures are below.