So, truth time here. I really WANT to like cobbler, but there is something too rough and crumbly about the topping – and then I met Texas-style blueberry cobbler, and my cobbler world was rocked forever.
Okay, first imagine your regular blueberry cobbler recipe, which usually involves that crunchy, 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.
Apparently this is how they do cobbler in Texas, or so I have heard tell, and whether it is Texas or North Carolina or anywhere else on the planet, I’m here to tell you that this is my Cobbler Of Choice…I can’t imagine ever going back now.
Ingredients you need to make Texas blueberry cobbler!
All About blueberries!
Before you start, if there is anything you need to know about finding/storing/prepping those glorious blueberries, I have a Blueberry Guide for you right here!
here’s how to make texas blueberry cobbler
STEP 1: Preheat your oven to 350. Place 4 tablespoons of butter in 9×13 inch baking pan and put the pan in the oven until butter is melted, about 10 minutes, then take the pan out but leave the oven on.
STEP 2: Put 1/4 cup of sugar and the zest from one lemon in your trusty food processor and whirl it up until the sugar and the zest is all combined, about 5 seconds.
STEP 3: Mash blueberries with 1 tablespoon of the lemon sugar until berries are just a bit smooshed – I do this with my handy potato masher.
STEP 4: Put a cup and a half of flour, one and a quarter cups of sugar and two and a half teaspoons of baking powder in a large bowl and stir it all up. Now stir in 8 tablespoons of melted and cooled butter and a cup and a half of milk until everything is nice and smooth.
STEP 5: Pour your lovely batter into the baking dish with the melted butter.
STEP 6: Drop spoonfuls of the smooshed blueberry mixture evenly over batter, sprinkle it with remaining lemon sugar and bake it all up until the cobbler is golden brown and the edges are crispy, about 45-50 minutes.
STEP 7: Cool about 30 minutes and serve warm. Oh, and I wouldn’t say no to a scoop of vanilla ice cream on top of this deliciousness.
more tips for making texas blueberry cobbler
It sure can! I would suggest storing it in the fridge, and letting it come to room temperature before serving it up. Oh, and watch out for blueberry cobbler pilferers!
I’ve actually made this with peaches, and with a mixture of peaches and blueberries. So the answer is 100% yes!
Lemon zest (along with lime and orange) is the very fine shavings you get when you run a microplane zester over the skin. It lends a lovely citrus flavor to whatever you are baking up.
Leave it for me in the comments and I will get back to you pronto!
I think that’s all I have to say about this Texas blueberry cobbler recipe…except that you need to make it as soon as possible.
Hurray for blueberries!
Texas Blueberry Cobbler
Prep Time: 15 minutes- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: Southern
- Diet: Vegetarian
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Pin RecipeDescription
What’s better than blueberry cobbler? Texas Blueberry Cobbler, with a light lemony batter over sweet blueberries for a perfect summer dessert!
Ingredients
- 4 tablespoons butter cut into 4 pieces
- 1 1/2 cups sugar
- Zest from one lemon
- 3 cups blueberries
- 1 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 1/2 cups milk
- 8 tablespoons butter, melted and cooled
Instructions
- Preheat oven to 350. Place 4 tablespoons cut up butter in 9×13 inch baking pan and put in oven until butter is melted, 8 to 10 minutes. Remove but leave oven on.
- Put 1/4 cup sugar and lemon zest in food processor and whirl until combined, about 5 seconds.
- Mash blueberries with 1 tablespoon of the lemon sugar until berries are just a bit smooshed.
- Put flour, remaining sugar and baking powder in large bowl and stir to combine with a whisk. Whisk in 8 tablespoons melted cooled butter and milk until smooth.
- Pour batter into the baking dish with the melted butter.
- 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.
- Cool about 30 minutes and serve warm.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!
OTHER BLUEBERRY RECIPES WE LOVE!
 This easy recipe for a rustic blueberry peach tart combines fresh summer fruit in a single piecrust for a dessert that is bursting with delicous flavor. |
 Want to entice admirers into your kitchen? This sweet blueberry boy bait, otherwise known as an easy blueberry snack cake, will bring them running! |
 Blueberries meet corn muffins in this easy summer dessert recipe for blueberry corn muffin crisp. So many great summer flavors! |
Gonna try this for tonight’s dessert!
Thanks Kate!
Bernie! I’m so glad – we love this one! Hope you are having a wonderful summer – xx
I’m going to try this recipe soon – it looks delicious! I know you like oatmeal cookies. Have you tried Leite’s Culinaria recipe for blueberry crumble? The topping tastes like oatmeal cookies!
★★★★★
Thanks Martha and I sure do! And since David Leite is one of my closest buddies, I’m definitely going to have to try that crumble! :)
Salt isn’t listed in ingredients so I missed it. Also I would use 4-41/2 cups of blueberries next time and double the sprinkle on top.
★★★
Hi Gale! Thanks for pointing out the salt – it wasn’t supposed to be in the ingredients at all, so it’s gone now. And of course more blueberries and more sprinkle would mean even more of a good thing, so hurray for that!