Instead of a biscuit topping, a thick, buttery batter encases juicy blueberries and bakes to perfection in this Texas-style blueberry cobbler.

square white plate with fresh blueberry cobbler and vanilla ice cream on the side

So, let’s talk cobbler for a minute. Traditional cobbler (whatever traditional means these days with millions of recipes circulating the internet) is usually some sort of sweet, syrupy fruit concoction topped with light biscuits. Kind of like this delicious blueberry cobbler.

Apparently, Texas has their own way of doing things, because in their nation, Texas-style blueberry cobbler means something quite different. Sweet fruit is still in use, but instead of the tender biscuit topping, a thick, buttery batter encases pockets of juicy blueberries and bakes up to golden, crispy, buttery perfection.

Almost nearly like a blueberry cake. Except not really, because it is still a cobbler.

I loved this dessert because it brought me back to my Texas roots (lived there for many years in my youth, although I can’t recall a single Texas-style blueberry cobbler experience).

I loved this dessert because it was super simple to throw together.

And I really loved this dessert because I fought my husband for the crunchy edges of the buttery, browned topping…and I won.

Seriously good stuff, people, no matter where you hail from.

top view of a white plate with baked blueberry cobbler and vanilla ice cream on the side

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Texas-Style Blueberry Cobbler

Yield: 8-10 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes


  • 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


  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. Continue with the rest of the instructions, removing the pan from the oven when the butter is melted but leaving the oven on.
  2. 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.
  3. 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.


Fresh vs. Frozen: if fresh blueberries are out of season, frozen blueberries can work. Make sure the frozen blueberries are thawed and well-drained before mashing.

Measuring the Blueberries: also, measure the 3 cups of blueberries after they have been thawed and drained.

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Recipe Source: adapted slightly from Cook’s Country Aug/Sept 2011

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