Blackberry Cobbler

This cobbler recipe is yummy! I actually like it better with blueberries (which is what the original recipe calls for), but blackberries were good as well. It comes from Byron's Dutch Oven Recipes (Jen gave it to me), but I baked it in the oven at 350 until it was golden brown and a toothpick came out clean. I should have timed it, but I know it was more than 30 minutes and less than an hour - good luck!

Blueberry Cobbler

1 stick butter
4 cups fresh blueberries or (24 oz.) frozen (thawed)
1/2 cup sugar

1 tsp. fresh grated lemon zest

1 tsp. lemon juice

2 tsp. cinnamon

1/4 cup water

2 cups flour

2 cups sugar

1 Tbsp baking powder

1 tsp salt

1 1/2 cups milk

Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat. (Melt it anyway you want, pour into bottom of 9x13)

Wash fresh blueberries (or blackberries) 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. (Bake in oven at 350 until golden brown and toothpick comes out clean.)

Serve topped with whipped cream or serve with vanilla ice cream.
Serves: 10