Texas Blueberry Cobbler
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Why we love this recipe
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.
Imagine that instead of that crunchy 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.
Chocolate is wonderful, but there’s something about a sweetly baked fruit recipe that just has me at hello. Welcome to one of our favorite blueberry recipes of all time!
ingredients you need for this recipe
ingredient notes and substitutions
Milk: Whole milk or lowfat milk will work just fine. Skip the skim milk though.
Butter: We tend to use salted butter in all our cooking, but unsalted will work just fine as well.
how to make this recipe
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 food processors 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 by spreading the berries out in a single(ish) layer on a plate and mushing them 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 and sprinkle it with remaining lemon sugar.
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.
Recipe FAQs
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!
want to round out your meal?
A cup of fresh mint tea goes perfectly with this blueberry cobbler…or if a cool drink is what you had in mind, how about some lemonade mint iced tea?
other blueberry recipes we we love!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers.
Texas Blueberry Cobbler
What’s better than blueberry cobbler? Texas Blueberry Cobbler, with a light lemony batter over sweet blueberries for a perfect summer dessert!
- 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
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
Blueberries: If there is anything you need to know about finding/storing/prepping those glorious blueberries, I have a Blueberry Guide for you right here!
Milk: Whole milk or lowfat milk will work just fine. Skip the skim milk though.
Butter: We tend to use salted butter in all our cooking, but unsalted will work just fine as well.
I wanted a quick blueberry dessert & found this one. I halved the recipe & baked in an 8″ round pan in my air fryer – 325 degrees for 25 minutes. I used demera sugar for the lemon mixture. It made a nice, crunchy top & paired perfect with vanilla ice cream. Great dessert!
Hi Martha! I’m so glad you found this one and thank you so much for the air fryer info – I know folks will find that super helpful. Happy summer! :)
This is so tasty! It’s like a giant blueberry muffin. Even better with some ice cream. The perfect summer dessert!
A giant blueberry muffin is a great way to describe it – thanks, Grace! :)
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!
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! :)
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