|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|
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.
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