Texas-Style Blueberry Cobbler may quite possibly be like no other cobbler you’ve ever tasted. This isn’t your typical biscuit cobbler because Texans like to mix things up a little. Man alive, there are so many little things I miss about Texas.
I have been thinking so much about Texas these past few weeks since Hurricane Harvey hit them so hard. My heart has gone out to my friends who are dealing with some major hardships as they try to rebuild their lives, homes and communities. It is has been utterly devastating.
One thing I know about Texas is that it is filled with some of the hardest working, loving, unselfish people I have ever met. They will come out stronger and better. This Texas Blueberry Cobbler reminds me of a place we love and where we called home for 3 years.
I was searching for a cobbler that was reminiscent of what we ate in the bbq restaurants in Texas. I stumbled upon a recipe in one of my favorite cookbooks — The Best of America’s Test Kitchen and I played around with it. It was just like the cobbler we ate in Texas and now we can eat it here at home in AZ!
This Texas-Style Blueberry Cobbler has a buttery crust that everyone in our family was fighting over. It is full of vibrant blueberries, sugar, and lemon zest to bring out their fresh flavor. The buttery crust is baked with a sprinkle of sugar on top to add a touch of sweetness and crunch. It is like a blueberry muffin and a cake came together and formed one heck of a cobbler.
It all starts off with butter. I mean….is there anything better? Butter is slowly melted in a glass baking dish in the oven. A simple batter is made with butter, sugar, milk, flour, and baking powder.
Blueberries, sugar and lemon zest and all combined in a bowl. Sugar brings out the natural sugars in blueberries which creates some juices. The batter is dolloped over the melted butter and then topped with the sugared blueberries. As the cobbler bakes, the batter rises above the blueberries and makes a heavenly topped crust.
This Texas-Style Blueberry Cobbler can be served warm with a big ‘ol dollop of vanilla bean ice cream. It is the quintessential summer dessert.
- 12 Tablespoons Butter 1 1/2 sticks, divided
- 1 1/2 cups Sugar plus more to sprinkle on top
- 3 cups Blueberries
- 1 teaspoon Lemon Zest grated
- 1 1/2 cups Flour
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Whole Milk or Buttermilk
- Preheat oven to 350 degrees.
- Place 4 Tablespoons Butter in 9 x 13 baking dish. Place in oven and let butter melt, watching carefully.
- In a medium-size bowl, stir together blueberries, 1/4 cup of sugar and lemon zest. Set aside.
- In a large bowl, stir together flour, baking powder, remaining 1 1/4 cup of sugar, and salt. In a microwave-safe bowl, melt remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and milk. Stir until smooth.
- Remove baking dish from oven and pour batter into the pan.
- Dollop blueberry mixture evenly over batter. Generously sprinkle with sugar.
- Bake until golden brown and edges are crisp -- about 42-48 minutes.
- Serve with vanilla ice cream or homemade whipped cream.
Happy Baking, my friends! xo
It looks good! Can I use frozen blueberries?
Can You use frozen blueberries
Can anyone tell me if you can use frozen blueberries? Thanks
Yes. I thawed them under water for a few minutes first.
We are making this tomorrow! Looks amazing. Thanks! 🙂
Yum! I altered this to make it dairy-free (used margarine and canned coconut milk) and it turned out great!
This is a yummy treat! Unfortunately it stuck to the pan. Perhaps the changes I made, gluten free baking flour and frozen blue berries played a part. It also was not as fluffy/crumbly looking as this picture seems to show. Thanks for posting.
Excellent use of my blueberries. Had no buttermilk so used 1 1/2 T. Vinegar to the 1 1/2 cups milk. Let that sit for 5 min. and you’re all set to add to the flour mixture and butter. Baked perfectly for 42 min. Hubby and I really enjoyed the treat.
Just made this!! I used fresh blue berries since they were on sale. I used 2% milk since I didn’t have whole milk or buttermilk. I substituted lemon extract for the lemon zest. My only issue was when I added the melted butter (it had cooled down), it turned the batter into clumps. I used a mixer when I added the milk to break up the clumps. Baked it a little longer. Smelled yummy while baking! It was buttery crunchy and amazing!!
Suggest you whisk the milk/buttermilk into the flour mixture then mix in the melted butter until smooth otherwise the cool milk will cause the melted butter to firm up again into little chunks.
This was delicious! I only had 2 cups of blueberries from our Bush, but it still turned out great! Thanks for the recipe. I think I’ll use some strawberries next!
Instead of whole/buttermilk, I used 1 cup skim lactose free milk, and 1/2 cup lactose free half and half- I also added a little vanilla and dash of cinnamon to the blueberries
– Delicious!!!
This recipe was delicious! If you like a crispy cakey cobbler, it is perfect! This is my new go to recipe for cobbler. I made it exactly as written and cooked it a little longer to get the top good and golden.