Texas-Style Blueberry Cobbler

YIELD: SERVES 8-10

 

Note: If fresh blueberries are out of season, frozen blueberries can work. Make sure the frozen blueberries are thawed and well-drained before mashing. Also, measure the 3 cups of blueberries after they have been thawed and drained.

INGREDIENTS

• 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 cups (7 1/2 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoons salt
• 1 1/2 cups milk

 

 

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. Continue with the rest of the

 

instructions, removing the pan from the oven when the

 

butter is melted but leaving the oven on.

 

In a food processor, pulse 1/4 cup sugar and lemon zest in

 

food processor until combined, about 5 pulses. Set aside. (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.) Using a potato masher, in

 

 a medium bowl, mash the blueberries with 1 tablespoon of

 

 the lemon sugar until the berries are coarsely crushed.

 

In a large bowl, combine flour, remaining sugar, baking

 

 powder and salt. Whisk in the milk and the 8 tablespoons

 

 melted butter until smooth. Pour batter into the baking

 

 dish with the melted butter. Dollop spoonfuls of the

 

 mashed blueberry mixture evenly over the batter. Sprinkle

 

 with the remaining lemon sugar and bake until golden

 

 brown and edges are crisp, 45 to 50 minutes. Cool 20-30

 

 minutes before serving. Serve with a scoop of vanilla ice

 

 cream, if desired.