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This Blueberry Cobbler Recipe is known for its buttery crust and juicy berries nestled in a rich batter that bakes up golden and bubbly. It is paired with a big scoop of vanilla ice cream and you have the perfect summer blueberry dessert.
Texas-Style Blueberry Cobbler may quite possibly be like no other cobbler you’ve ever tasted. This isn’t your typical biscuit cobbler because Texans like to mix things up a little. Man alive, there are so many little things I miss about Texas.
Why you will love Blueberry Cobbler:
- Whether you use fresh or frozen, this recipe showcases the bright, juicy flavor of blueberries.
- The topping is so rich and buttery and pairs perfectly with the freshness from the blueberries.
- It is so EASY to make! One bowl for the batter and one dish to bake—perfect for both beginner and seasoned home bakers.
- It is a crowd pleaser. Cobblers have a cozy, home-style appeal that’s universally loved, making this recipe ideal for potlucks, family gatherings, or just a lazy weekend treat.
I have been thinking so much about Texas these past few weeks since Hurricane Harvey hit them so hard. My heart has gone out to my friends who are dealing with some major hardships as they try to rebuild their lives, homes and communities. It is has been utterly devastating.
One thing I know about Texas is that it is filled with some of the hardest working, loving, unselfish people I have ever met. They will come out stronger and better. This Texas Blueberry Cobbler reminds me of a place we love and where we called home for 3 years.
I was searching for a cobbler that was reminiscent of what we ate in the bbq restaurants in Texas. I stumbled upon a recipe in one of my favorite cookbooks — The Best of America’s Test Kitchen and I played around with it. It was just like the cobbler we ate in Texas and now we can eat it here at home in AZ!
This Texas-Style Blueberry Cobbler has a buttery crust that everyone in our family was fighting over. It is full of vibrant blueberries, sugar, and lemon zest to bring out their fresh flavor. The buttery crust is baked with a sprinkle of sugar on top to add a touch of sweetness and crunch. It is like a blueberry muffin and a cake came together and formed one heck of a cobbler.
It all starts off with butter. I mean….is there anything better? Butter is slowly melted in a glass baking dish in the oven. A simple batter is made with butter, sugar, milk, flour, and baking powder.
Blueberries, sugar and lemon zest and all combined in a bowl. Sugar brings out the natural sugars in blueberries which creates some juices. The batter is dolloped over the melted butter and then topped with the sugared blueberries. As the cobbler bakes, the batter rises above the blueberries and makes a heavenly topped crust.
This Texas-Style Blueberry Cobbler can be served warm with a big ‘ol dollop of vanilla bean ice cream. It is the quintessential summer dessert.
Frequently Asked Questions
1. Can I use frozen blueberries instead of fresh?
Yes! You can absolutely use frozen blueberries. Thaw them briefly and pat them dry to remove excess moisture. Frozen berries may color the batter slightly more purple, but the taste will still be delicious.
2. What if I don’t have buttermilk?
Whole milk works perfectly fine. Buttermilk adds a tangier flavor, but you can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice into 1 1/2 cups of regular milk and letting it sit for 5 minutes.
3. Can I use a smaller baking dish?
You can use an 8×8 or 9×9-inch dish, but the cobbler will be thicker and may take longer to bake. Keep a close eye on the oven and test the center for doneness.
4. What makes this ‘Texas-style’?
Texas-style cobblers often feature a cake-like batter poured over melted butter. As it bakes, the batter rises around the fruit, creating pockets of juicy fruit and a golden, buttery crust on top.
5. How can I tell when the cobbler is done?
Look for a nicely browned, crisp top around the edges, and test the center with a toothpick or knife to make sure the batter is fully cooked.
More Cobbler Recipes:
Peach Cobbler
Cherry Cobbler
Blackberry Cobbler
Texas-Style Peach Cobbler
Nectarine Cobbler
More Berry Dessert Recipes:
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Texas-Style Blueberry Cobbler
Ingredients
- 12 Tablespoons Butter 1 1/2 sticks, divided
- 1 1/2 cups Sugar plus more to sprinkle on top
- 3 cups Blueberries
- 1 teaspoon Lemon Zest grated
- 1 1/2 cups Flour
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups Whole Milk or Buttermilk
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Happy Baking, my friends! xo
Can’t say what a Texas-style cobbler should be like, but, if it’s this – God bless Texas. Different from what I know as traditional cobbler but Melissa describes it perfectly, except, it’s like her best blueberry muffin cake together with a cake and this is the really. Very tasty and ‘lighter’ than the traditional cobbler; which I also enjoy.
I am so glad you loved this recipe, Elizabeth! Thank you so much for making it!
Hi Melissa! I’m Penny,your blueberry recipe sounds wonderful BUT can I use BLACKBERRIESin place of the blueberries? Can I use canned ones ? Just so I know I could have fresh or just use canned.Thanks so much!
I just made this tonight and it was absolutely the best blueberry cobbler that I have ever had. I only needed a small quantity, so I halved the recipe and made it in a 8×8 pan. It was perfect.
Dear MELISSA STADLER, You don’t mention if the butter is “salted” or “unsalted”. Would be nice to know your preference for this recipe. thanks
How does it work with no eggs? Just curious-trying it today – thank you!
Could this be made with strawberries?
This was absolutely delicious 😋
Howdy, could you substitute the blueberries with blackberries. I have tons of blackberries around.
I have made this many times. Love it!