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
Units
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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.