Texas-Style Blueberry Cobbler

Baby Kato

By
@BabyKato

This recipe has been posted here for play in Culinary Quest - Texas. I found this recipe on website: melskitchencafe.com

Texas has their own way of doing things, Texas-style blueberry cobbler means that instead of a tender biscuit topping, a thick, buttery batter encases pockets of juicy blueberries and bakes up to golden, crispy, buttery perfection.

Note: If fresh blueberries are out of season, frozen blueberries can work. Make sure the frozen blueberries are thawed and well-drained before mashing. Measure the 3 cups of blueberries after they have been thawed and drained)


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Comments:

Serves:

8 - 10 (30 minutes of cooking time is actually cooling time)

Prep:

10 Min

Cook:

1 Hr 20 Min

Method:

Bake

Ingredients

4
tablespoons butter cut into 4 pieces and 8 tablespoons butter, melted and cooled
1 1/2
cups (10 1/2 ounces) granulated sugar
1 1/2
teaspoons freshly grated lemon zest
3
cups (15 ounces) blueberries
1 1/2
(7 1/2 ounces) all-purpose flour
2 1/2
teaspoons baking powder
3/4
teaspoons salt
1 1/2
cups milk

Directions Step-By-Step

1
Preheat oven to 350 F. Place 4 tablespoons cut-up butter in a 9x13-inch baking pan and put in the oven until butter is melted, 5-7 minutes.
2
Continue with the rest of the instructions, removing the pan from the oven when the butter is melted but leaving the oven on.
3
In a food processor, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses. Set aside.
4
(If you don't have a food processor, combine the sugar and lemon zest in a small bowl and rub your fingers through the mixture until well combined.)
5
Using a potato masher, in a medium bowl, mash the blueberries with 1 tablespoon of the lemon sugar until the berries are coarsely crushed.
6
In a large bowl, combine flour, remaining sugar, baking powder and salt. Whisk in the milk and the 8 tablespoons melted butter until smooth.
7
Pour batter into the baking dish with the melted butter.

Dollop spoonfuls of the mashed blueberry mixture evenly over the batter.
8
Sprinkle with the remaining lemon sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
9
Cool 20-30 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Fruit
Regional Style: Southwestern
Other Tags: Quick & Easy, For Kids