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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.
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Texas-Style Blueberry Cobbler
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends! xo
OMG Melissa, what was I thinking! Of other things obviously. Lol
Hahaha no worries! I had to think about it too — it can be so confusing! 🙂
Am I crazy or what. This recipe calls for 1 1/2 sticks of butter but method calls for 12 tablespoons of butter which adds up to 3/4 of a cup of butter.
Hi Marjorie! So 1 1/2 sticks of butter are equal to 12 Tablespoons of butter since 1 stick of butter is equivalent to 8 Tablespoons of butter so 1 1/2 sticks would equal 12 Tablespoons. 1 stick of butter equals 1/2 cups so 1 1/2 sticks equals 3/4 cup. I hope this helps clear any confusion!
Hello I have seriously been wanting to comment on ALL of melissa’s recipes ! When I need to make something special or don’t know what to make or in need of “ohhh that’s sounds good” I go directly to melissa and there it always is or something even better! She’s THE BEST I could write so much more…. I literally just made this Texas blueberry cobbler( I did though because I had blueberries a few raspberries a few strawberries and a few blackberries) the recipe is just AMAZING DELICIOUS and definitely a winner ! Again thank you melissa for always coming through for me in the kitchen oxox!!!!!!:))))
Can the milk be subbed for oat milk?
This worked great for me!
My family loves the cobbler. So much better than a biscuit topping.
Delicious, just as I knew it would be. My late Aunt gave me almost the very same recipe when I moved to Texas 40 years ago. Her recipe called for the same amounts of self rising flour (omit baking powder and salt), milk and sugar as you used and Texas dewberries with the juice of a lemon or a lime, but no zest. It quickly became my go to recipe for dessert. I swap the dewberries for peaches when fresh peaches are in season.
Can this recipe be done using fresh/frozen cranberries? I usually buy my fresh cranberries during November when available in the produce section of HEB and immediately placed in our freezer so as you may imagine I have several bags…Lol and as a Texan myself I would also be homesick for those things/food found in Texas.
Can this be made ahead of time? Thanks.
Easy and delicious! Made it for my friend from Texas. Eat it warm, YUMMY!!! TFS.