This Texas-Style Blueberry Cobbler is a sweet, buttery, and juicy dessert that’s bursting with fresh blueberries and topped with a golden, crispy crust. Unlike traditional cobblers, this Southern-style version features a buttery batter base that rises around the fruit as it bakes. It’s simple, comforting, and perfect for summer gatherings, potlucks, or a cozy dessert any time of year!
Why You’ll Love This Recipe
- Uses simple pantry ingredients.
- Crispy, buttery crust with juicy, sweet blueberries.
- No need for rolling dough—just mix and bake!
- Perfect with vanilla ice cream or whipped cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
- Fresh or frozen blueberries
- Granulated sugar
- Lemon juice
- Cornstarch (for thickening)
- Cinnamon (optional, for extra warmth)
For the Batter:
- Unsalted butter (melted)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk (whole or buttermilk for richness)
- Vanilla extract
Directions
1. Preheat & Prepare the Dish:
Preheat oven to 375°F (190°C). Pour melted butter into a 9×13-inch baking dish.
2. Make the Batter:
In a bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth.
3. Pour the Batter:
Pour the batter evenly over the melted butter in the baking dish—do not stir!
4. Add the Blueberries:
In a separate bowl, toss blueberries with sugar, lemon juice, cornstarch, and cinnamon. Spoon the blueberry mixture evenly over the batter. Do not stir—the batter will rise around the fruit as it bakes.
5. Bake:
Bake for 40-45 minutes until the crust is golden brown and bubbly.
6. Serve & Enjoy:
Let cool for 10 minutes, then serve warm with vanilla ice cream or whipped cream.
Servings and Timing
- Servings: 8-10
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Total Time: 50-55 minutes
Variations
- Mixed Berry Cobbler: Use a mix of strawberries, raspberries, and blackberries.
- Spiced Version: Add ½ teaspoon nutmeg or cardamom for a warm, cozy flavor.
- Extra Crispy Crust: Sprinkle with turbinado sugar before baking.
- Lemon Blueberry Cobbler: Add lemon zest to the batter for extra citrus flavor.
- Gluten-Free: Use 1:1 gluten-free flour substitute.
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze baked cobbler for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F for 10 minutes, or microwave individual servings for 30 seconds.
FAQs
1. Can I use frozen blueberries?
Yes! No need to thaw—just add 5 extra minutes to the bake time.
2. What’s the best way to get a crispy top?
Bake until golden brown and let it rest for 10 minutes before serving.
3. Can I make this dairy-free?
Yes! Use almond milk and dairy-free butter.
4. How do I prevent a soggy cobbler?
Make sure to use cornstarch in the blueberry mixture to thicken the filling.
5. Can I use a cast-iron skillet?
Yes! A 10-12 inch cast-iron skillet works great.
6. Can I make this ahead of time?
Yes! Bake it earlier and reheat before serving.
7. Can I reduce the sugar?
Yes, but the topping may not caramelize as much.
8. What’s the difference between cobbler and crisp?
Cobblers have a biscuit-like or cakey batter, while crisps have a crumbly oat topping.
9. Can I add nuts to the batter?
Yes! Chopped pecans or walnuts add a delicious crunch.
10. What’s the best ice cream to pair with this?
Classic vanilla ice cream or cinnamon-spiced ice cream pairs perfectly.
Conclusion
This Texas-Style Blueberry Cobbler is a simple, delicious, and comforting dessert with juicy blueberries and a buttery golden crust. Whether for a summer picnic or a cozy fall treat, this cobbler is sure to be a hit! Serve it warm with a scoop of ice cream and enjoy every bite!
Print
Texas-Style Blueberry Cobbler
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern, Texan
Description
This Texas-Style Blueberry Cobbler is bursting with juicy blueberries and topped with a buttery, golden crust that’s crisp on the outside and soft on the inside. With a hint of cinnamon and a rich, caramelized flavor, this old-fashioned dessert is perfect for summer gatherings, family dinners, or whenever you need a comforting sweet treat. Serve it warm with a scoop of vanilla ice cream!
Ingredients
For the Blueberry Filling:
- 4 cups fresh or frozen blueberries
- 3/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp lemon zest (optional)
- 1/2 tsp cinnamon
- 2 tbsp cornstarch
For the Cobbler Batter:
- 1/2 cup unsalted butter (1 stick), melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 3/4 cup whole milk
- 1 tsp vanilla extract
Instructions
Step 1: Preheat & Prepare the Baking Dish
- Preheat oven to 375°F (190°C).
- Pour melted butter into a 9×13-inch baking dish.
Step 2: Make the Blueberry Filling
- In a saucepan over medium heat, combine blueberries, sugar, lemon juice, lemon zest, cinnamon, and cornstarch.
- Cook for 3–5 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat.
Step 3: Prepare the Batter
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk and vanilla extract until smooth.
Step 4: Assemble the Cobbler
- Pour the batter over the melted butter in the baking dish—do not stir!
- Spoon the blueberry mixture evenly over the batter—again, do not stir! The batter will rise around the fruit as it bakes.
Step 5: Bake & Serve
- Bake for 40–45 minutes, or until the top is golden brown and the cobbler is bubbling.
- Let cool for at least 10 minutes, then serve warm with vanilla ice cream or whipped cream.
Notes
- Use Fresh or Frozen Berries: If using frozen blueberries, no need to thaw—just add a few extra minutes to baking time.
- Extra Crunch: Sprinkle 1 tbsp of coarse sugar on top before baking for a crispier crust.
- Make It Spiced: Add ¼ tsp nutmeg for a deeper flavor.
- Storage: Keep leftovers in an airtight container for up to 3 days or freeze for up to 2 months.