Texas-Style Blueberry Cobbler
Serves 8-10
Rather than a pastry crust or biscuit topping, this cobbler is topped with a cake-like batter that sinks into the fruit in places. It’s tender and cakey with delicious crusty corners.
Ingredients #
- 4 tbsp unsalted butter cut into 4 pieces, and 8 tbsp melted and cooled
- 1 ½ cups sugar
- 1 ½ teaspoons grated lemon zest
- 1 tbsp lemon juice
- 15 ounces (3 cups) blueberries
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ½ cups milk
Instructions #
Notes: Keep a close eye on the butter as it melts in the oven so that it doesn’t scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here — a Pyrex dish is best. If using frozen blueberries, thaw them first.
Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed. Stir in the lemon juice.
Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm with vanilla ice cream.