In the summers, I spent days picking what seemed like an endless supply of blueberries from my grandparent’s bushes. My grandmother made blueberry everything – pancakes, muffins and all kinds of desserts. Today I still love the taste of those tart and sweet berries. With summer here, take the time to get your kids out and picking fresh berries, and try this great blueberry cobbler recipe on your next camping trip.
Prep time is about 10 minutes, cooking time 30-35 minutes. You will need a large cast iron dutch oven, and a 10-12 inch skillet
For the filling:
For the dough:
In your skillet, melt the stick of butter over medium heat. Once the butter has melted, mix in the blueberries, sugar and water and cook this down until the liquids start to thicken up – around 5-7 minutes. Do not over-cook the blueberries.
Separately, mix the ingredients for the dough except for the butter. The butter should be in cut into ½ inch chunks and slowly worked into the mixture along with the milk. Roll dough mixture into ½’ thick sheet and cut into small squares.
Once colas are ready, place the cooked blueberries into the bottom of the dutch oven, and place the squares of dough – covering the top of the blueberry mixture. The cobbler should bake at 350 degrees, to achieve this temperature, place 12 coals under the dutch oven, and an additional 20 coals on top of the dutch oven. Rotate the dutch oven every 5 minutes to cook evenly, for a period of 30-35 minutes. Let cool before serving.