It’s not a coffee cake or a pancake. It’s both — a cobbler
Chef Bridget Lancaster developed this blueberry cobbler, admitting she’s not a “biscuitstyle cobbler lover — they just taste too much like doughy dumplings.”
In “Cooking at Home,” 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 house guests. 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
Makes 8 to 10 servings
4 tablespoons unsalted butter cut into 4 pieces, and 8 tbsp melted and cooled
1 1⁄2 cups (10 1⁄2 ounces) sugar 1 1⁄2 teaspoons grated lemon zest 15 ounces (3 cups) blueberries 1 1⁄2 cups (7 1⁄2 ounces) all-purpose flour
2 1⁄2 tsp baking powder 3⁄4 tsp salt
1 1⁄2 cups milk
Start to finish: 1 hour and 10 minutes, plus 30 minutes to cool
Adjust oven rack to uppermiddle position and heat oven to 350 F. Place 4 tablespoons cut-up butter in 13-by-9-inch baking dish and transfer to oven. Heat until butter is melted, eight to 10 minutes. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about five 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.
Per serving: 236 calories; 2 grams fat (1 g saturated; 0 g trans fats); 5 milligrams cholesterol; 391 mg sodium; 56 g carbohydrate; 2 g fibre; 35 g sugar; 4 g protein.