Texas Style Blueberry Cobbler

Texas Style Blueberry Cobbler. Fresh blueberries topped with a thick buttery cake batter! Serve this easy blueberry cobbler warm topped with vanilla ice cream. This is the perfect Summer dessert that the whole family will love!

Looking for more Summer Fruit Recipes to make? Try my Peach Upside Down Cake, my Blackberry Crisp or my Blueberry Crumb Bars!

Easy Fruit Cobbler | chefsavvy.com

This Texas Style Blueberry Cobbler tops any other cobblers i’ve had before. Instead of a crunchy biscuit topping this blueberry cobbler use a thick buttery cake batter that bakes up crispy and golden brown. This truly is the BEST cobbler recipe!

The crust is a cross between a cake and a blueberry muffin. It is soft and creamy on the inside with crispy crunchy edges around the outside of the pan.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 this easy blueberry cobbler recipe I brown the butter before adding it into the batter. It creates a nice nutty flavor.

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

Easy Blueberry Cobbler | chefsavvy.com

Ingredients for Texas Style Blueberry Cobbler

  • Butter: You can’t have a cobbler recipe without butter.
  • Sugar: Is used to sweeten up the crust and the blueberry filling.
  • Lemon zest: Adds a nice pop of flavor to this old fashioned blueberry cobbler.
  • Milk: We usually use 2% however whole milk or even buttermilk can be used.
  • Blueberries: You can use either fresh or frozen! Whatever is in season. Just make sure to thaw blueberries before adding them to the cobbler.
  • All purpose flour: Is used in this recipe however make this a gluten free blueberry cobbler substitute gluten free flour.
  • Baking powder: Helps the batter to rise.
  • Vanilla: Adds a burst of flavor to the cobbler.

Step by step pictures of blueberry cobbler | chefsavvy.com

How to make Texas Style Blueberry Cobbler

  • Brown the butter: Add 1/2 cup 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.
  • Make blueberry filling: In a medium bowl combine blueberries, 1/4 cup sugar and lemon zest, set aside.
  • Make batter: Meanwhile In a large bowl combine flour, baking powder and salt. Add the milk, the remaining 1 1/4 cup of sugar, vanilla and melted butter into the flour mixture and mix until smooth. Pour batter into the prepared baking dish.
  • Bake: Drop spoonfuls of the blueberry mixture on top of the batter. Sprinkle with 2 tbsp sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
  • Cool: For 30 minutes before serving and serve with ice cream if desired!

The BEST Blueberry Cobbler | chefsavvy.com

Tips

  • If using frozen blueberries: Make sure to thaw the blueberries and measure them AFTER they have been thawed. I’ve measure frozen berries versus thawed and get about 1 cup less after the berries have been thawed.
  • Use your favorite fruit instead: This all purpose cobbler works great with any type of fruit. Strawberries, peaches, blackberries or nectarines would be amazing in this.
  • You can also do a mixture of fruits. My favorite combinations are peach blueberry cobbler or mixed berry cobbler.

Blueberry Cobbler | chefsavvy.com

Storage, Reheating and Freezing Instructions

  • Store: In an airtight container in the refrigerator for up to 5 days.
  • To Reheat: Leftovers simply warm up in the microwave or reheat the whole casserole covered in foil in a 350 degree oven until warmed through 15-20 minutes.
  • Freezing: Store baked cobbler in the freezer for up to 3 months. Just make sure to wrap it really good in foil then store in an airtight container.

Texas Style Blueberry Cobbler | chefsavvy.com

Love this recipe? Here are more Berry Desserts to make!

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!

Ingredients

  • 12 tablespoons unsalted butter, divided
  • 1 1/2 cups granulated sugar, divided plus 2 tablespoons for sprinkling on top
  • 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

Instructions

  1. Preheat oven to 350 degrees. Place 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.

Brown the butter

  1. Add 1/2 cup 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.

Make blueberry filling

  1. In a medium bowl combine blueberries, 1/4 cup sugar and lemon zest, set aside.

Make batter

  1. Meanwhile In a large bowl combine flour, baking powder and salt. Add the milk, the remaining 1 1/4 cup of sugar, vanilla and melted butter into the flour mixture and mix until smooth.

  2. Pour batter into the prepared baking dish.

Assemble / Bake

  1. Drop spoonfuls of the blueberry mixture ontop of the batter.
  2. Sprinkle with 2 tbsp sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.

  3. 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!!

    Thanks!

    Kelley

  • 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!

    Kelley

  • 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

    Kelley,
    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.

    Thanks!

    Kelley

  • 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!

    Kelley

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