Texas-Style Blueberry Cobbler
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)
4tablespoons butter cut into 4 pieces and 8 tablespoons butter, melted and cooled
1 1/2cups (10 1/2 ounces) granulated sugar
1 1/2teaspoons freshly grated lemon zest
3cups (15 ounces) blueberries
1 1/2(7 1/2 ounces) all-purpose flour
2 1/2teaspoons baking powder
1 1/2cups milk
How to Make Texas-Style Blueberry Cobbler
- 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.
- Continue with the rest of the instructions, removing the pan from the oven when the butter is melted but leaving the oven on.
- In a food processor, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses. Set aside.
- (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.)
- Using a potato masher, in a medium bowl, mash the blueberries with 1 tablespoon of the lemon sugar until the berries are coarsely crushed.
- In a large bowl, combine flour, remaining sugar, baking powder and salt. Whisk in the milk and the 8 tablespoons melted butter until smooth.
- Pour batter into the baking dish with the melted butter.
Dollop spoonfuls of the mashed blueberry mixture evenly over the batter.
- Sprinkle with the remaining lemon sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
- Cool 20-30 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.