Texas Style Blueberry Cobbler Recipes

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TEXAS BLUEBERRY COBBLER



Texas Blueberry Cobbler image

Texas-Style Blueberry Cobbler is more like a blueberry cake. The cake bakes around the blueberries & develops crispy, buttery edges.

Provided by Jillian

Categories     Dessert

Time 1h40m

Number Of Ingredients 10

4 tablespoons butter (cut into 8 pieces)
8 Tablespoons butter (melted and cooled)
1 ½ cups granulated sugar
1 ½ teaspoons freshly grated lemon zest
3 cups blueberries (about 15 ounces)
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
1 ½ cups milk (anything but skim)
vanilla ice cream

Steps:

  • Move oven rack to upper-middle position and preheat oven to 350 degrees F. Put 4 tablespoons of cut-up butter in 13 by 9-inch baking dish and transfer to the preheated oven. Heat until butter is melted, about 8-10 minutes.
  • While butter melts, in a small bowl add ¼ cup granulated sugar and lemon zest. Mix and mash with a fork until zest is evenly distributed throughout sugar; set aside. In a medium bowl add blueberries and 1 tablespoon of lemon sugar mixture. Using a potato masher, mash blueberries until berries are coarsely mashed.
  • In a large bowl whisk together flour, remaining 1 ¼ cups sugar, baking powder, and salt. Whisk in milk and 8 tablespoons melted and cooled butter until smooth and no lumps remain.
  • Take the baking dish out of the oven and pour in batter.
  • Using a spoon, dollop masked blueberry mixture over batter, sprinkle remaining lemon sugar evenly, and bake until golden brown and edges are nice and crisp about 45-50 minutes.
  • Move to a wire rack to cool 30 minutes before serving.
  • Serve warm with scoops of ice cream.

Nutrition Facts : Calories 441 kcal, Carbohydrate 66 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 390 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving

BLUEBERRY COBBLER



Blueberry Cobbler image

Southern Blueberry Cobbler will be your new go to Summer dessert! Fresh blueberries are tossed in lemon zest and sugar then topped with a thick buttery cake batter! Serve this easy blueberry cobbler warm topped with vanilla ice cream.

Provided by Kelley Simmons

Categories     Dessert

Time 1h5m

Number Of Ingredients 9

12 tablespoons unsalted butter, divided
1 1/2 cups granulated sugar, divided plus 2 tablespoons for sprinkling on top
2 teaspoons lemon zest
3 cups blueberries
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1 1/2 cups milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees. Place 4 tablespoons of butter into a 9 x 13 pan. Place in the oven to melt. (I do this when the oven is heating up). Once melted remove from the oven and set aside.

Nutrition Facts : Calories 445 kcal, Carbohydrate 66 g, Protein 4 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 50 mg, Sodium 243 mg, Fiber 2 g, Sugar 45 g, ServingSize 1 serving

TEXAS-STYLE BLUEBERRY COBBLER



Texas-Style Blueberry Cobbler image

A sweet and buttery blueberry cobbler that is perfect for summer.

Provided by Melissa Stadler, Modern Honey

Categories     Dessert

Time 1h

Number Of Ingredients 8

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

Steps:

  • 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 Facts : Calories 431 kcal, Carbohydrate 66 g, Protein 4 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 345 mg, Fiber 1 g, Sugar 45 g, ServingSize 1 serving

TEXAS-STYLE BLUEBERRY COBBLER



Texas-Style Blueberry Cobbler image

This recipe has been posted here for play in Culinary Quest - Texas. I found this recipe on website: http://www.melskitchencafe.com Texas has their own way of doing things, Texas-style blueberry cobbler means that instead of a tender biscuit topping, a thick, buttery batter encases pockets of juicy blueberries and bakes up to...

Provided by Baby Kato

Categories     Other Desserts

Time 1h30m

Number Of Ingredients 8

4 tablespoons butter cut into 4 pieces and 8 tablespoons butter, melted and cooled
1 1/2 cups (10 1/2 ounces) granulated sugar
1 1/2 teaspoons freshly grated lemon zest
3 cups (15 ounces) blueberries
1 1/2 (7 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoons salt
1 1/2 cups milk

Steps:

  • 1. Preheat oven to 350 F. Place 4 tablespoons cut-up butter in a 9x13-inch baking pan and put in the oven until butter is melted, 5-7 minutes.
  • 2. Continue with the rest of the instructions, removing the pan from the oven when the butter is melted but leaving the oven on.
  • 3. In a food processor, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses. Set aside.
  • 4. (If you don't have a food processor, combine the sugar and lemon zest in a small bowl and rub your fingers through the mixture until well combined.)
  • 5. Using a potato masher, in a medium bowl, mash the blueberries with 1 tablespoon of the lemon sugar until the berries are coarsely crushed.
  • 6. In a large bowl, combine flour, remaining sugar, baking powder and salt. Whisk in the milk and the 8 tablespoons melted butter until smooth.
  • 7. Pour batter into the baking dish with the melted butter. Dollop spoonfuls of the mashed blueberry mixture evenly over the batter.
  • 8. Sprinkle with the remaining lemon sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
  • 9. Cool 20-30 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.

TEXAS COBBLER



Texas Cobbler image

Spectacular dump cake-type dessert using blueberry and cherry pie fillings, crushed pineapple, almonds and coconut. Great for holiday entertaining and potlucks.

Provided by Teresa

Categories     Dessert

Time 50m

Number Of Ingredients 7

2 sticks unsalted butter (melted (1 cup))
1 box yellow cake mix (I use the butter recipe cake mixes)
1 lg. can crushed pineapple with juice
1 can Lucky leaf cherry pie filling
1 can Lucky Leaf blueberry pie filling
1 cup coconut
1 cup sliced almonds

Steps:

  • Spread crushed pineapple and pie fillings into bottom of 9x13" baking pan sprayed with cooking spray.
  • Stir well to combine.
  • Sprinkle coconut over pie fillings, then almonds.
  • Cover with dry yellow cake mix.
  • Drizzle butter over top.
  • Bake about 35-40 minutes at 350 until it starts to bubble around the edges.
  • Cool.
  • Serve with cool whip or ice cream, if desired.

TEXAS-STYLE PEACH COBBLER



Texas-Style Peach Cobbler image

Fresh peaches sweetened with sugar and topped with a creamy buttery cake-like topping. A Texas favorite dessert!

Provided by Modern Honey® - www.modernhoney.com

Categories     Dessert

Number Of Ingredients 8

12 Tablespoons Butter ((divided))
1 1/2 cups Sugar ((divided))
8 medium Fresh Ripe Peaches ((peeled and sliced))
1 teaspoon Fresh Lemon Zest
1 1/2 cups Flour
2 1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 cups Buttermilk ((or milk))

Steps:

  • Preheat oven to 350 degrees. Place 4 Tablespoons butter in a 9 x 13 baking dish. Place in the oven and let the butter melt, watching carefully. Remove from oven.
  • In a medium-size bowl, stir together 1/4 cup of sugar, fresh sliced peaches, 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 the remaining 8 Tablespoons of butter. Whisk in melted butter (let cool for several minutes before adding) and buttermilk. Stir until smooth.
  • Pour batter into the pan with the melted butter. Sprinkle the peach 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.

DON'T MESS WITH TEXAS-STYLE BLUEBERRY COBBLER



Don't Mess With Texas-Style Blueberry Cobbler image

Make and share this Don't Mess With Texas-Style Blueberry Cobbler recipe from Food.com.

Provided by Cooking Queen

Categories     Breakfast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 456.6, Fat 10.5, SaturatedFat 6.3, Cholesterol 28.9, Sodium 474.8, Carbohydrate 87.7, Fiber 2.6, Sugar 57.2, Protein 5.8

TEXAS STYLE BLUEBERRY COBBLER



Texas Style Blueberry Cobbler image

Make and share this Texas Style Blueberry Cobbler recipe from Food.com.

Provided by Maureen in MA

Categories     Dessert

Time 1h15m

Yield 2 12 oz servings, 2 serving(s)

Number Of Ingredients 9

1 tablespoon unsalted butter, cut into 2 pieces, plus
2 tablespoons butter, melted and cooled
1/3 cup sugar
1/2 teaspoon lemon zest, grated
1 cup blueberries
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk

Steps:

  • 1. Adjust oven rack to upper-middle position; heat oven to 350 degrees. Place two 12-ounce ramekins on aluminum foil-lined baking sheet and place 1 butter piece in each ramekin. Transfer to oven and heat until butter is melted, about 5 minutes.
  • 2. Mash 1 tablespoon sugar and lemon zest with spoon. In separate bowl, mash together blueberries and 1 teaspoon sugar mixture until coarsely mashed.
  • 3. Combine remaining sugar, flour, baking powder, and salt in large bowl. Whisk in milk and melted butter. Remove sheet pan from oven, transfer to wire rack, and divide batter evenly among ramekins.
  • 4. Dollop blueberry mixture over batter and sprinkle with remaining lemon sugar. Bake 35 to 40 minutes, or until tops are brown and edges are crisp, rotating pan halfway through baking. Let cool on wire rack for 15 minutes. Serve warm.

Nutrition Facts : Calories 463.4, Fat 19.1, SaturatedFat 11.8, Cholesterol 49.9, Sodium 548.2, Carbohydrate 70.3, Fiber 2.7, Sugar 42.8, Protein 5.2

TEXAS-STYLE BLUEBERRY COBBLER RECIPE - (4.3/5)



Texas-Style Blueberry Cobbler Recipe - (4.3/5) image

Provided by cwyorkiex3

Number Of Ingredients 11

Serves 8 to 10
Keep a close eye on the butter as it melts in the oven so that it doesn't scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here. If using frozen blueberries, thaw them first.
Ingredients
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 1/2 cups (10 1/2 ounces) sugar
1 1/2 teaspoons grated lemon zest
(3 cups) blueberries
1 1/2 cups (7 1/2 ounces) all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt1
1/2 cups milk

Steps:

  • 1. 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. 2. 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. 3. 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. 4. 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.

TEXAS-STYLE BLUEBERRY COBBLER



Texas-Style Blueberry Cobbler image

Why this recipe works:While many think of cobbler as juicy fruit under a biscuit topping, in the Lone Star state it's more like a fruit-packed snack cake. A thick batter is poured into a well-greased, preheated baking dish and topped with a mixture of smashed berries and sugar. As the cobbler bakes, the batter puffs around the fruit, leaving you with pockets intermingled with cake and berries and a chewy, buttery perimeter. We're not picking favorites on styles, but this cobbler is a new winner in our baking repertoire.

Provided by @MakeItYours

Number Of Ingredients 18

Texas-Style Blueberry Cobbler
From Cook's Country
August/September 2011
My FavoritesShopping ListPrintE-mail
WHY THIS RECIPE WORKS:
While many think of cobbler as juicy fruit under a biscuit topping, in the Lone Star state it's more like a fruit-packed snack cake. A thick batter is poured into a well-greased, preheated baking dish and topped with a mixture of smashed berries an
Serves 8 to 10
Keep a close eye on the butter as it melts in the oven so that it doesn't scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here. If using frozen blueberries, thaw them first
INGREDIENTS
4tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1 1/2cups (10 1/2 ounces) sugar
1 1/2teaspoons grated lemon zest
15ounces (3 cups) blueberries
1 1/2cups (7 1/2 ounces) all-purpose flour
2 1/2teaspoons baking powder
3/4teaspoon salt
1 1/2cups milk
INSTRUCTIONS

Steps:

  • 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.
  • A DIFFERENT KIND OF COBBLER
  • Many of us know cobbler as a jammy fruit base with a baked biscuit topping. In the Lone Star State, they start with the batter on the bottom and the fruit on top.
  • MELT BUTTER
  • First, melt butter right in the baking pan. It gives the finished cobbler rich, crisp edges.
  • SPREAD BATTER
  • Next, pour the batter into the baking pan over the melted butter.
  • DOLLOP FRUIT
  • Finally, scatter on the mashed berries. In the oven, the batter rises over the berries.

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