Blueberry Cobbler

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.

Blueberry Cobbler

One Year Ago: Bavarian Apple Torte
Two Years Ago: Perfect Pumpkin Roll
Three Years Ago: Sweet and Sour Chicken with Pineapple and Red Onions

Texas-Style Blueberry Cobbler

Yield: Serves 8-10

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


  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.

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

28 Responses to Texas-Style Blueberry Cobbler

  1. Tiffany says:

    Hi Mel! Sorry I have so many questions lately. I am not sure if you can answer this one or not, but maybe you could point me in the right direction. I feel like anything I bake with fresh fruit ( this, Apple dapple, etc…) my fruit sinks to the bottom and I have to add time to the baking. For instance, when I made this cobbler, the outside looks good, the sides are nice and crispy, but when I cut into it the blueberries are all on the bottom and seem liquidy. I used fresh blueberries, mashed them up, but maybe I had too many? I feel like I had an entire layer across the top. Maybe I just answered my own question, too much fruit! 🙂 Sorry such a long question!

    • Mel says:

      Hi Tiffany – to be honest, I’m not entirely sure but you may be on to something if you tend to add extra fruit. The extra mass could contribute to the fruit sinking.

  2. Teresa says:

    This looks so wonderful. I did not notice it on your blog until today when I saw the yummy meatball recipe. I would love to make this, but am wondering mashing the blueberries is critical to the recipe. I would love to just put in whole blueberries. What do you think? Thanks.

    • Mel says:

      Hi Teresa – I think the mashing of the berries is to lend the authentic Texas-style blueberry cobbler texture but I think you could definitely keep them whole. The filling might be slightly runnier but the flavor should still be the same.

  3. nina says:

    baked last night, this recipe is disaster, need modification, my was very dense, need b.soda and more flour.

  4. Sandra says:

    My dad made this for us when I was growing up. He used canned peaches. Delicious!

  5. Cynthia says:

    Substitute the blueberries for cut up strawberries & rhubarb,,,,, outstanding, from a Yankee cook.

  6. Ali says:

    Yep, this is Texas cobbler alright! I was born and raised in Texas (still live here) and this is all I know of cobbler (as long as it has a good sized scoop of Blue Bell Homemade Vanilla on top). Don’t know anything about those yankee recipes with the “biscuit” topping. Biscuits are for being covered with cream gravy, not for putting on top of fruit. 😉

  7. Cathy says:

    This was sinfully good! Liked the first time the best because of the “crunchy” ends! But ate it for three nights in a row with vanilla bean ice cream…..Oh no..need more workouts!

  8. grace says:

    this is blueberry cobbler at its finest, mel. it’s a little thing, but the lemon adds so much. lovely!

  9. Janssen says:

    I made a version of this recently and it was SO GOOD. I couldn’t stop eating it.

  10. norniea says:

    This is a very similar recipe to the cobbler Mom made all my life. I never knew it as a Texas recipe, though (as she is from Roosevelt, Utah). Usually made with her bottled (or fresh) peaches. It is a very simple recipe, and the butter…wow. its good. I’ve made it with whole wheat, a mixture of wheat and white and even oat flour. I’ve made it with blackberries, peaches or a mixture of whatever I have on hand. I usually add cinnamon inside and cinnamon sugar on top. I can eat the whole pan!
    Thank you for adding this to my favorite web site!

  11. Leigh Anne says:

    I’m a born & bred Texan and do love me some cobbler. But, the kind that I see most often is made with a pie crust on the bottom, fruit in the middle and then a lattice or full pie crust on the top. Sounds kinda like a fruit pie now that I type it out. Sometimes it even has an extra layer of crust in the fruit. It is baked in a large casserole dish and served with ice cream. I’m not sure exactly what the proper term for this is in other parts of the country??? But, your recipe looks delish and much less work than the version I usually consume 🙂 Gonna give it a try!

  12. Cyndi says:

    This is exactly how I make my cherry cobbler (using canned tart cherries) and my sister’s peach cobbler. And we’re native Texans, who got the recipe from our grandmother. It’s soooo yummy!

  13. Sheila says:

    I just accessed recipes this weekend and needed an update from Google. I use FireFox and it has constant updates.

  14. Vicky says:

    Would frozen (thawed) blueberries work in this recipe?

    • Mel says:

      Hi Vicky – there is a note above the ingredients for the recipe that indicates frozen blueberries may work. I haven’t tried it, but I think if you thaw and drain them really well – and measure them AFTER they have been thawed and drained – they should sub just fine. Good luck!

  15. Barbara McCool says:

    Hi Mel, I have enjoyed so many of your recipes and look forward everyday for a new one,
    but lately I can’t print the recipe.

    • Mel says:

      Hi Barbara – I’m sorry to hear this! Is anyone else having this problem? Another reader emailed me a month or so ago with the same issues and her daughter helped her figure it out – if I remember right, she had to update her browser and/or install the latest version of Google since the documents are Google Documents. If others are having a problem and read this, leave a comment here, and if it is a widespread problem, I’ll see if it is something on my end. Barbara, keep me updated if those suggestions work for you to be able to print. Thanks!

  16. Jessica says:

    Mel, This is completely unrelated…but do you by chance remember the login to the food Blog you created here? I went in to get some of your yummy recipes and it won’t open the pages anymore, so I was hoping to get into the administration page and copy some recipes. Thanks for your help! Jessica Rowley

  17. Sheila says:

    Peaches and blueberries are still available in Northern Alabama, so I am thinking about trying both. Would peaches work because peach cobbler is my favorite?

    • Mel says:

      Sheila – I’m not sure about subbing peaches as I’ve never tried it but it’s probably worth a try – let me know how it turns out!

  18. Susan says:

    It looks so good. I can’t wait to try it.

  19. I didn’t know you lived in Texas for a while?! Now that explains why I’ve been so drawn to your site for so long 😉

    Yep, this is true Texas cobbler. Melted butter, fruit then pour batter over top. Mmmm!

  20. Jeanette says:

    Looks yummy! What part of TX did you live in?

  21. Kim in MD says:

    Who knew Texas has it’s own style of cobbler? Not me (until today)…thanks for enlightening me! I love cobbler in any form, and this recipe looks especially delicious, Mel! 🙂

  22. Yummy! I want to pick up some fresh blueberries from HEB now to try this. Thanks!

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