Don't Mess With Texas-Style Blueberry Cobbler
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This is an America's Test Kitchen Recipe.
- Ready In:
- 4 tablespoons unsalted butter, cut into 4 pieces and 8 tablespoons melted and cooled
- 1 1⁄2 cups sugar
- 1 1⁄2 teaspoons grated lemon zest
- 15 ounces blueberries
- 1 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 1⁄2 cups milk
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
- Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside.
- Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed.
- Combine flour, remaining 1¼ cups sugar, baking powder, and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, and pour batter into prepared pan.
- Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking.
- Let cobbler cool on wire rack for 30 minutes. Serve warm.
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