Texas-Style Blueberry Cobbler from Cook’s Country Magazine
4 tbsp unsealed butter cut into 4 pieces, and 8 tbsp melted and cooled
1 1/2 cups sugar
1 1/2 tsp grated lemon zest
15 oz blueberries
1 1/2 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cups milk
Adjust oven rack to upper-middle position and heat oven 350 degrees. Place 4 tbsp 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 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tbsp lemon sugar together in bowl until berries are coarsely mashed.
Combine flour, remaining 1 1/4 cups sugar, baking powder and salt in large bowl. Whisk in milk and 8 tbsp melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack, pour batter into prepared pan.
Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar, bake until golden brown and edges are crisp, 45-50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm.
My recommendation is to also enjoy it with ice cream!
Have a blessed evening!