Texas Style Blueberry Cobbler Recipe 435

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix self-rising flour and sugar in a bowl. Stir milk into the flour mixture.
• Pour melted butter in an oven-safe bowl. Pour flour mixture over melted butter. Layer peaches in heavy syrup atop flour mixture. Do not stir!
• Bake in preheated oven until peaches are bubbly and crust is lightly browned, 50 to 60 minutes.

Steps:

• 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.
• 2. Continue with the rest of the instructions, removing the pan from the oven when the butter is melted but leaving the oven on.
• 3. In a food processor, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses. Set aside.
• 4. (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.)
• 5. Using a potato masher, in a medium bowl, mash the blueberries with 1 tablespoon of the lemon sugar until the berries are coarsely crushed.
• 6. In a large bowl, combine flour, remaining sugar, baking powder and salt. Whisk in the milk and the 8 tablespoons melted butter until smooth.
• 7. Pour batter into the baking dish with the melted butter. Dollop spoonfuls of the mashed blueberry mixture evenly over the batter.
• 8. Sprinkle with the remaining lemon sugar and bake until golden brown and edges are crisp, 45 to 50 minutes.
• 9. Cool 20-30 minutes before serving. Serve with a scoop of vanilla ice cream, if desired.

Steps:

• Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes.
• Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 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.

Steps:

• 1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes. 2. Meanwhile, pulse ¼ cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed. 3. 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. 4. 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.

Steps:

• 1. Adjust oven rack to upper-middle position; heat oven to 350 degrees. Place two 12-ounce ramekins on aluminum foil-lined baking sheet and place 1 butter piece in each ramekin. Transfer to oven and heat until butter is melted, about 5 minutes.
• 2. Mash 1 tablespoon sugar and lemon zest with spoon. In separate bowl, mash together blueberries and 1 teaspoon sugar mixture until coarsely mashed.
• 3. Combine remaining sugar, flour, baking powder, and salt in large bowl. Whisk in milk and melted butter. Remove sheet pan from oven, transfer to wire rack, and divide batter evenly among ramekins.
• 4. Dollop blueberry mixture over batter and sprinkle with remaining lemon sugar. Bake 35 to 40 minutes, or until tops are brown and edges are crisp, rotating pan halfway through baking. Let cool on wire rack for 15 minutes. Serve warm.