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!
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!
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.
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!
- 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.
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.
Love this recipe? Here are more Berry Desserts to make!
- Texas Style Blueberry Cobbler
- Blueberry Crumb Bars
- Mascarpone Fruit Tarts
- Mini Peach Upside Down Cake
- Stuffed Apple Crisp
- Individual Mixed Berry Crisp
- 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
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
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.
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.
Assemble / Bake
- Drop spoonfuls of the blueberry mixture ontop 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!