Thursday, September 01, 2011
Texas-Style Blueberry Cobbler
I didn’t know this, but according to the August-September 2011 edition of Cook’s Country, Texas cobblers aren’t like the cobblers I know. To me (and, strictly speaking, by definition), a cobbler has a fruit base on which biscuit-like dough is dropped, then baked. This gives it the appearance of cobblestones, hence the name cobbler. But this article says that in Central Texas, cobblers are a pancake-like batter on which fruits are dropped, then the dish is baked – fruits sink to the bottom during baking. And after making this Texas-style blueberry cobbler, I only have this to say: you can call it whatever you want, just as long as I can have another serving! This was a huge hit in our household.
12 Tbsp unsalted butter or margarine, divided (4 Tbsp cut into 4 pieces + 8 Tbsp melted and cooled)
1 ½ cups sugar, divided (¼ cup + 1 ¼ cups)
1 ½ tsp grated lemon zest
15 oz (3 cups) fresh blueberries (if frozen, thaw them first)
1 ½ cups all-purpose flour
2 ½ tsp baking powder
¾ tsp salt
1 ½ cups lactose-free milk
Adjust oven rack to middle position and heat oven to 350 °F. Place 4 Tbsp cut-up butter (I used real butter here) in 13 by 9-inch baking dish (all I had was an 8”x11” and it worked fine) and transfer to oven. Heat until butter is melted, 8 to 10 minutes. Remove baking dish from oven and transfer to wire rack.
Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. (I made a mistake here and used all the sugar; I still loved the result, but rewrote the ingredients in a way that is clearer to avoid this next time.) Using potato masher, mash blueberries and 1 Tbsp 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 Tbsp melted, cooled butter (I used margarine) until smooth. 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.