Dont Mess With Texas Style Blueberry Cobbler Recipes

TEXAS-STYLE BLUEBERRY COBBLER

Steps:

• Preheat oven to 350 degrees.
• Place 4 Tablespoons Butter in 9 x 13 baking dish. Place in oven and let butter melt, watching carefully.
• In a medium-size bowl, stir together blueberries, 1/4 cup of sugar and lemon zest. Set aside.
• In a large bowl, stir together flour, baking powder, remaining 1 1/4 cup of sugar, and salt. In a microwave-safe bowl, melt remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and milk. Stir until smooth.
• Remove baking dish from oven and pour batter into the pan.
• Dollop blueberry mixture evenly over batter. Generously sprinkle with sugar.
• Bake until golden brown and edges are crisp -- about 42-48 minutes.
• Serve with vanilla ice cream or homemade whipped cream.

DON'T MESS WITH TEXAS-STYLE BLUEBERRY COBBLER

Steps:

• 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.
• 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.

TEXAS-STYLE BLUEBERRY COBBLER

Steps:

• 1. Preheat oven to 350 F. Place 4 tablespoons cut-up butter in a 9x13-inch baking pan and put in the oven until butter is melted, 5-7 minutes.
• 2. Continue with the rest of the instructions, removing the pan from the oven when the butter is melted but leaving the oven on.
• 3. In a food processor, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses. Set aside.
• 4. (If you don't have a food processor, combine the sugar and lemon zest in a small bowl and rub your fingers through the mixture until well combined.)
• 5. Using a potato masher, in a medium bowl, mash the blueberries with 1 tablespoon of the lemon sugar until the berries are coarsely crushed.
• 6. In a large bowl, combine flour, remaining sugar, baking powder and salt. Whisk in the milk and the 8 tablespoons melted butter until smooth.
• 7. Pour batter into the baking dish with the melted butter. Dollop spoonfuls of the mashed blueberry mixture evenly over the batter.
• 8. Sprinkle with the remaining lemon sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
• 9. Cool 20-30 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.