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| Dutch Oven Recipes > Blueberry Cobbler |
| 1 | stick butter | 4 | cups fresh blueberries or (24 oz.) frozen (thawed) |
| 2 | cups flour | 1/2 | cup sugar |
| 2 | cups sugar | 1 | tsp. fresh grated lemon zest |
| 1 | Tbs. baking powder | 1 | tsp. lemon juice |
| 1 | tsp. salt | 2 | tsp. cinnamon |
| 1 1/2 | cup milk | 1/4 | cup water |
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Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat. Wash fresh blueberries and drain. In a large bowl combine blueberries, sugar, lemon zest, lemon juice, 1 tsp. of the cinnamon and water; stir to coat blueberries. Let rest. In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter -- do not stir. Carefully spoon blueberries over top of the batter -- do not stir. Sprinkle remaining cinnamon over top. Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown. Serve topped with whipped cream or serve with vanilla ice cream. Serves: 10 [ Back ] |
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