Servings: 8
Total Time: 1 hour
Difficulty: Easy
Calories: 431 per serving
Look at the Recipe
- Sweet, juicy blueberries with bright lemon zest
- Buttery, golden crust with crisp edges
- Perfect for summer gatherings or family dinners
Ingredients Needed
- 12 tablespoons butter (1½ sticks), divided
- 1½ cups sugar, plus extra for sprinkling
- 3 cups fresh blueberries
- 1 teaspoon lemon zest
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups whole milk or buttermilk
How to Make Our Texas-Style Blueberry Cobbler
1. Preheat & Melt the Butter
Preheat oven to 350°F.
Place 4 tablespoons of butter in a 9×13 baking dish and set in the oven until melted. Watch carefully so it doesn’t burn.
2. Prepare the Blueberries
In a medium bowl, mix blueberries with ¼ cup sugar and lemon zest.
Set aside.
3. Make the Batter
In a large bowl, combine flour, baking powder, remaining 1¼ cups sugar, and salt.
Melt the remaining 8 tablespoons butter and let cool slightly.
Whisk melted butter and milk into the dry ingredients until smooth.
4. Assemble
Remove baking dish with melted butter from oven.
Pour batter directly into the pan over the melted butter — do not stir.
Dollop the blueberry mixture evenly over the batter.
Sprinkle generously with sugar on top.
5. Bake
Bake for 42–48 minutes until golden brown and edges are crisp.
Let rest slightly before serving.
Serve warm with vanilla ice cream or homemade whipped cream.
Storage & Serving Suggestions
- Store covered at room temperature for 1 day or refrigerate up to 4 days.
- Reheat in oven at 300°F for best texture.
- Freeze portions for up to 2 months.
For extra richness, drizzle with warm cream before serving.
