Texas Style Blueberry Cobbler Recipes

BLUEBERRY COBBLER

Steps:

• 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.

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. Adjust oven rack to upper-middle position; heat oven to 350 degrees. Place two 12-ounce ramekins on aluminum foil-lined baking sheet and place 1 butter piece in each ramekin. Transfer to oven and heat until butter is melted, about 5 minutes.
• 2. Mash 1 tablespoon sugar and lemon zest with spoon. In separate bowl, mash together blueberries and 1 teaspoon sugar mixture until coarsely mashed.
• 3. Combine remaining sugar, flour, baking powder, and salt in large bowl. Whisk in milk and melted butter. Remove sheet pan from oven, transfer to wire rack, and divide batter evenly among ramekins.
• 4. Dollop blueberry mixture over batter and sprinkle with remaining lemon sugar. Bake 35 to 40 minutes, or until tops are brown and edges are crisp, rotating pan halfway through baking. Let cool on wire rack for 15 minutes. Serve warm.

MAMA'S TEXAS-STYLE PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix self-rising flour and sugar in a bowl. Stir milk into the flour mixture.
• Pour melted butter in an oven-safe bowl. Pour flour mixture over melted butter. Layer peaches in heavy syrup atop flour mixture. Do not stir!
• Bake in preheated oven until peaches are bubbly and crust is lightly browned, 50 to 60 minutes.

TEXAS-STYLE BLUEBERRY COBBLER RECIPE - (4.3/5)

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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.