Easy Texas Blueberry Cobbler
Less than 10 ingredients in my homemade Texas blueberry cobbler. Texas style cobbler has more of a cake-like texture and you drop the fruit on top and as it bakes, the cake rises on top. So good when it’s warm right out of the oven topped with vanilla ice cream!
Servings: 10 -12 servings
Ingredients
- 12 tablespoons salted butter 8 tbsp melted + 4 cold, cut into cubes
- 1 16-ounce box yellow cake mix
- 2 tablespoons cornmeal
- 3 tablespoons granulated sugar divided
- 1 teaspoon EACH: vanilla AND ground cinnamon
- ⅛ teaspoon ground nutmeg
- 16 ounces fresh blueberries
- 1¼ cup buttermilk
- ice cream for serving (optional)
Instructions
- PREP: Position a rack in the center of the oven and preheat the oven o 350ºF. Once the oven reaches 350ºF, add the 4 tablespoons of cold butter into a 13x9-inch baking dish. Place the baking dish in the oven and allow it to melt about 8-10 minutes. Once melted, swirl the dish so the butter coats the bottom evenly. Spray the sides with cooking spray or carefully tip the tray and cover the sides in the melted butter.
- BLUBERRIES: While the butter is melting, in a large bowl, mash the blueberries using a drink muddler or a potato masher just a couple of times and add 2 tablespoons of granulated sugar, vanilla, ground cinnamon, and nutmeg; set aside.
- BAKE: In another bowl, whisk together the cake mix and cornmeal. Add the melted butter, and buttermilk to the mixture and whisk until smooth. Pour the batter into the baking dish, while it’s still hot from the oven. Dollop the mashed blueberries over the mixture evenly. Sprinkle the remaining tablespoon of sugar over the cobbler and bake for 45-55 minutes or until the top is golden brown and bubbly around the edges. Let cool for 10 minutes before serving with vanilla ice cream!
Notes
- Originally, the recipe tasted to bake for 40-45 minutes, after making this ten times since publishing it, I’ve upped the time to 45-55 minutes to ensure better results.
