Mmmmm! I love a good cobbler! Don’t you?
And this cobbler is perfect for just two very generous servings.
Just to make it more fun, I baked them up in cute jars instead of regular ol’ ramekins.
These cobblers were so good! The touch of lemon in the cobbler was perfect.
I think that that these would be a great addition to your al fresco dining.
They are larger portions, so you can spread it out into 4 smaller servings in smaller jars or ramekins.
The blueberry filling sunk into the center of of the jars and I had blueberries in every bite.
The addition of the Vanilla Ice Cream put this over the top.
Of course you can use whipped cream instead.
If you are serving a larger crowd, you can make this recipe for a 9×13 baking dish. It can be found at the America’s Test Kitchen site (however, you need to be a member to view it.) You can also just Google Texas-Style Blueberry Cobbler to find other bloggers who have made the full version.
Blueberry Cobbler for Two
- 1 Tbsp Butter, cut in half
- 2 Tbls Butter, melted and cooled
- 1/3 C Sugar (divided 1/3 C minus- 1 Tbsp)
- 1/2 tsp lemon zest
- 1 C Blueberries
- 1/2 C Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 C Milk
- Preheat oven to 350 deg F.
- Place 1/2 tablespoon of butter in 2 12 ounce ramekins or jars. Place jars on a cookie sheet lined with foil. Place in oven for 5 minutes to melt butter.
- Mix 1 Tablespoon sugar and lemon zest and set aside
- In another bowl, mash blueberries with a potato masher or fork. Add 1 TEASPOON of the lemon sugar and stir in.
- Add sugar (not lemon sugar) to flour, baking powder and salt. Whisk in milk and melted butter.
- Remove jars from the oven and pour batter into jars. Add blueberry mixture over batter and sprinkle remaining lemon sugar over top.
- Bake cobbler in ramekins for 35 to 40 minutes, may take longer if using a jar. Edges will be brown and crisp. Let cobbler cool for 15 minutes and serve warm with Vanilla Ice Cream.