Texas-Style Blueberry Cobbler
"Why this recipe works:While many think of cobbler as juicy fruit under a biscuit topping, in the Lone Star state it’s more like a fruit-packed snack cake. A thick batter is poured into a well-greased, preheated baking dish and topped with a mixture of smashed berries and sugar. As the cobbler bakes, the batter puffs around the fruit, leaving you with pockets intermingled with cake and berries and a chewy, buttery perimeter. We’re not picking favorites on styles, but this cobbler is a new winner in our baking repertoire...."
INGREDIENTS
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Texas-Style Blueberry Cobbler
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From Cook's Country
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August/September 2011
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WHY THIS RECIPE WORKS:
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While many think of cobbler as juicy fruit under a biscuit topping, in the Lone Star state it’s more like a fruit-packed snack cake. A thick batter is poured into a well-greased, preheated baking dish and topped with a mixture of smashed berries an
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Serves 8 to 10
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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
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INGREDIENTS
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4tablespoons unsalted butter cut into 4 pieces, and 8 tablespoons melted and cooled
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1 1/2cups (10 1/2 ounces) sugar
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1 1/2teaspoons grated lemon zest
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15ounces (3 cups) blueberries
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1 1/2cups (7 1/2 ounces) all-purpose flour
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2 1/2teaspoons baking powder
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3/4teaspoon salt
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1 1/2cups milk
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INSTRUCTIONS
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