Blueberry Cobbler

Ingredients:

1/4 pound unsalted butter;

2 1/2 cup sugar;

2 cup all purpose flour;

1 tablespoon baking powder;

1 teaspoon salt;

1 1/2 cup whole milk;

4 cup fresh blueberries;

1 teaspoon fresh lemon zest;

1 teaspoon fresh lemon juice;

2 teaspoon cinnamon, ground;

1/4 cup water.

Preparation:

Melt butter in a 12" Dutch oven using 10-12 briquettes for bottom heat.

Wash fresh blueberries and drain. In a large bowl combine blueberries, 1/5 of the sugar, lemon zest, lemon juice, 1/2 of the cinnamon and water; stir to coat blueberries. Let rest.

In a separate bowl combine flour, rest of the sugar, baking powder, and salt: sift 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 on bottom and 18-20 briquettes on top. Bake 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.