Texas-Style Blueberry Cobbler
Very good and a different type of cobbler.  It is from Cooks Country Magazine Aug/Sept 2011 issue.  It
supposedly makes 10 servings, but with seconds, expect this to serve maybe 6 people.

4        tablespoons unsalted butter cut into 4 pieces,
8 tablespoons unsalted butter melted and cooled.
1½        cups (10½ oz) sugar (divided)
1½        teaspoons grated lemon zest
15        oz (3 cups) blueberries
1½        cups (7½ oz) all purpose flour
2½        teaspoons baking powder
1/2        teaspoon salt
1½        cups milk
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 4 tablespoons cut-up butter in
13 × 9” 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 butter, 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