Texas Style Blueberry Cobbler. Fresh blueberries topped with a thick buttery cake batter!
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!
- 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
Preheat oven to 350 degrees.
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.
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.
Meanwhile In a large bowl combine flour, baking powder and salt.
In a food processor, pulse sugar and lemon zest in food processor until combined, set aside.
In a medium bowl, mash the blueberries with 1 tablespoon of the lemon sugar until the berries are coarsely crushed, set aside.
Add the milk, vanilla and melted butter into the flour mixture and mix until smooth.
Pour batter into the prepared baking dish.
Drop spoonfuls of the blueberry mixture ontop of the batter.
Sprinkle with the remaining lemon 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!