Thursday, May 21, 2015

Texas-Style Blueberry Cobbler


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.


  • 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.

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