Texas-Style Blueberry Cobbler

Okay, first imagine your regular blueberry cobbler, which usually involves a thick, sweet biscuit dough dropped on top of blueberries.  Now rewind and imagine that instead of that biscuit dough you have a lighter batter – think almost pancake batter – that you drop the blueberries on top of instead of the other way around.  Now imagine that you sprinkle the whole thing with a lemon-infused sugar, and that this lighter dough rises up all around the blueberries as it bakes, and that the edges get a little bit crunchy but the center is still light and sweet and mingled with the blueberries, which have sort of melted into a warm lemony blueberry jam.

I think I have to go breathe into a brown paper bag for a minute.

Anyway, apparently this is how they do cobbler in Texas, or that’s what the folks at Cooks Country are telling me.  And whether it is Texas or New Jersey or anywhere else on the planet, I’m here to tell you that this is my new Cobbler Of Choice…I can’t imagine ever going back now.  Apparently if you are going to be COMPLETELY traditional, you need to make this with peaches instead of blueberries, and believe me when I say peaches are next on my cobbler list.  And then blueberries again.  And then blueberries AND peaches.  And then….well, you see where this is going.  One way or the other, you need to make this. 

Here’s the recipe, Texas-style!

Texas-Style Blueberry Cobbler
  • 4 tablespoons butter cut into 4 pieces
  • 8 tablespoons butter, melted and cooled
  • 1½ cups sugar
  • 1½ teaspoons lemon zest
  • 3 cups blueberries
  • 1½ cups flour
  • 2½ teaspoons baking powder
  • ¾ teaspoons salt
  • 1½ cups milk
  1. Preheat oven to 350. Place 4 tablespoons cut up butter in 9x13 inch baking pan and put in oven until butter is melted, 8 to 10 minutes. Remove but leave oven on.
  2. Pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses.
  3. Using potato masher, mash blueberries with 1 tablespoon of the lemon sugar until berries are coarsely crushed.
  4. Combine flour, remaining sugar, baking powder and salt in large bowl. Whisk in 8 tablespoons melted cooled butter and milk until smooth. Pour batter into the baking dish with the melted butter.
  5. Drop spoonfuls of blueberry mixture evenly over batter, sprinkle with remaining lemon sugar and bake until golden brown and edges are crispy, about 45-50 minutes.
  6. Cool about 30 minutes and serve warm.

Recipe via Cooks Country


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  1. PoetessWug says

    This 'is' the way I make my cobblers generally…unless I'm using someone else's recipe! I think I've told you before I 'am' a Southerner!! Yee Haw!!

  2. Joanne says

    I actually think I'd prefer this to biscuits! So…if it's pancake-y, does that mean we can eat it for breakfast!

  3. Myrnie says

    My grandma, from Alabama, called this Miracle Cobbler! We love it with strawberries, blackberries, raspberries, plums, peaches… Yum!

  4. Rivki Locker (Ordinary Blogger) says

    Your description is so fantastic, I can almost SMELL this cobbler! This looks (and smells!) wonderful. Bookmarking it to try soon.

    • Kate says

      Honestly I’m not sure – I’ve never baked with sugar substitutes. Do any other readers out there know?

  5. says

    I baked this last night, this recipe need to be modified or I guess it messed some ingredients. I think it need some b.soda and more flour.

    • Kate says

      Hi Nina! It does have good amount of baking powder in there for leavening…you might want to check to make sure yours isn’t expired? That has definitely happened to me in the past. :)


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