Texas Style Blueberry Cobbler

Texas Style Blueberry Cobbler. Fresh blueberries topped with a thick buttery cake batter!

Texas Style Blueberry Cobbler

This Texas Style Blueberry Cobbler tops any other cobblers i’ve had before. Instead of a crunchy biscuit topping they use a thick cake batter that bakes up crispy and golden brown.

The filling is made up of fresh blueberries, lemon zest and sugar. Frozen blueberries can be used if fresh are out of season. I like to thaw them before hand to remove excess moisture.

To add extra flavor to the cake I brown the butter before adding it into the batter. It creates a nice nutty flavor.

Browning butter is super easy simply heat the butter in a small saucepan over medium heat. Cook for about 5-7 minutes swirling the pan occasionally. I recommend using a lighter colored saucepan when browning butter. It makes it easier to tell when the butter is browning and helps from burning the butter.

Top this cobbler with a big scoop of ice cream and serve!! Enjoy!

Blueberry Cobbler

4 from 2 votes
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Texas Style Blueberry Cobbler. Fresh blueberries topped with a thick buttery cake batter!


  • 4 tablespoons unsalted butter cubed
  • 1/2 cup unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 teaspoons lemon zest
  • 3 cups blueberries
  • 1 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 1 1/2 cups milk
  • 1 teaspoon vanilla


  1. Preheat oven to 350 degrees.
  2. Place the 4 tablespoons of butter into a 9 x 13 pan. Place in the oven to melt. (I do this when the oven is heating up). Once melted remove from the oven and set aside.
  3. Add butter to a small saucepan and cook over medium heat until light brown / caramel in color. 5-10 minutes. Make sure to keep and eye on it so butter does not burn. It also helps to use a light colored saucepan for this. Set aside to cool.
  4. Meanwhile In a large bowl combine flour, baking powder and salt.
  5. In a food processor, pulse sugar and lemon zest in food processor until combined, set aside.
  6. In a medium bowl, mash the blueberries with 1 tablespoon of the lemon sugar until the berries are coarsely crushed, set aside.
  7. Add the milk, vanilla and melted butter into the flour mixture and mix until smooth.
  8. Pour batter into the prepared baking dish.
  9. Drop spoonfuls of the blueberry mixture ontop of the batter.
  10. Sprinkle with the remaining lemon sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
  11. Cool for 30 minutes before serving and serve with ice cream if desired!
Nutrition Facts
Blueberry Cobbler
Amount Per Serving
Calories 445 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 12g75%
Cholesterol 50mg17%
Sodium 243mg11%
Potassium 254mg7%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 45g50%
Protein 4g8%
Vitamin A 634IU13%
Vitamin C 6mg7%
Calcium 118mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Blueberry Cobbler, Easy Desserts, Fruit Cobbler, Summer Recipes




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Comments - page 1/2

  • Curious what makes this Texas Style vs other style? Although I am curious on an answer to this, it doesn’t matter that much, as it looks delicious no matter the style!

  • Hi Ben,

    It is Texas Style due to the cake batter versus biscuit. It is delicious!!



  • Deborah

    The directions for this recipe are NOT thought out and could have been more detailed. I cook and bake a lot so I’m experienced in the kitchen.
    As for the directions; it NEVER says to “whisk the melted butter & milk” into THE DRY INGREDIENTS! You say to whisk it in after the mashed blueberry instruction (#6) so I wasn’t sure where I was supposed to add it! You cannot assume in baking! Plus I’ve never made a cobbler like this so the “batter” is with the dry ingredients & melted butter & milk! Last, you never told us when to add the vanilla; so I added it to the milk before I added it to the dry mixture. Poorly written instructions ? Then I clicked on 3 stars and it highlighted ALL 5 stars! Wouldn’t let me change it. Hmmmm.

  • Hi Deborah,

    I am so sorry for the confusion. I can see how that can be very frustrating. I have went ahead and editing the recipe to make it clearer. I will also bring up the star rating to my web designer so that will not continue to happen.

    Thanks for making me aware of this!


  • Deborah

    Thank you Kelley! I tried the recipe again after my 1st mishap; and I saw you changed the directions! The 2nd one came out even better! I also added blackberries to the top!

  • Karen

    Pls. confirm that the cake batter goes in first. Your photo looks like it goes on top.

  • Hi Karen,

    Yes the cake batter goes in first then the blueberry mixture gets sprinkled ontop.



  • Desiree

    I’m trying this for the first time; hoping the step to add the lemon zest sugar last is correct! I’ll let you know more on 50 minutes!

  • Candice Ross

    Can I make this ahead of time and refrigerate; bake in oven the next morning??

  • Hi Candice!

    Yes you can make this ahead of time and bake the next day.

    Hope you enjoy! Thanks!


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