Description

This Texas-Style Blueberry Cobbler is a simple yet irresistible dessert featuring a golden, buttery crust with a juicy, sweet blueberry filling. Unlike a traditional biscuit-topped cobbler, the batter rises around the fruit, creating a cake-like texture with crisp edges. Serve it warm with a scoop of vanilla ice cream for the perfect Southern treat!

Ingredients

Units Scale

For the Filling:

4 cups fresh or frozen blueberries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch

For the Batter:

1/2 cup unsalted butter (1 stick), melted
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup whole milk

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Instructions

Preheat the Oven:
- Preheat oven to 375°F (190°C).
- Pour melted butter into a 9×13-inch baking dish.
Prepare the Blueberry Filling:
- In a medium bowl, toss blueberries with sugar, lemon juice, vanilla extract, and cornstarch. Set aside.
Make the Batter:
- In a separate bowl, whisk together flour, sugar, baking powder, and salt.
- Stir in milk until a smooth batter forms.
Assemble the Cobbler:
- Pour the batter evenly over the melted butter in the baking dish (do not stir).
- Spoon the blueberry mixture over the batter—some of the batter will rise around the fruit as it bakes.
Bake & Serve:
- Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the batter comes out clean.
- Let cool for 10 minutes before serving.
Enjoy!
- Serve warm with vanilla ice cream or whipped cream.

Notes

Frozen Blueberries: If using frozen berries, do not thaw—just toss them in with the sugar and cornstarch.
Extra Flavor: Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
Crunchy Top: Sprinkle a tablespoon of coarse sugar on top before baking for a crispy finish.