Chef Bridget Lancaster developed this blueberry cobbler, admitting she’s not a “biscuit-style cobbler lover – they just taste too much like doughy dumplings.”
In Cooking at Home with Bridget and Julia, Lancaster writes: “Somewhere between a blueberry coffee cake and a stack of blueberry pancakes, it’s my go-to dessert whenever I head to a cookout, or when I have overnight houseguests. And don’t let the ‘cobbler’ moniker limit you to serving this just as a dinner dessert. It’s absolutely perfect for brunch – and even tastes great when drizzled with a smidge of maple syrup.”
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.
Texas-style Blueberry Cobbler
4 tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
1½ cups (10½ ounces) sugar
1½ teaspoons grated lemon zest
15 ounces (3 cups) blueberries
1½ cups (7½ ounces) all-purpose flour
2½ teaspoons baking powder
¾ teaspoon salt
1½ 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.