No sticky, overly-sweet pie filling in this cobbler.  Fresh or frozen blueberries give this a great flavor.

Ingredients:

• 1/4 cup butter
• 2 cups flour
• 2 cups sugar
• 1 Tbsp. baking powder
• 1 tsp. salt
• 1 1/2 cups milk
• 4 cups blueberries, fresh or frozen
• 1/2 cup sugar
• 1 tsp. grated lemon zest.
• 1 tsp. lemon juice
• 2 tsp. ground cinnamon
• 1/4 cup water

Preparation:
Melt butter in a 12-inch dutch oven using 10-12 briquettes bottom heat.



Wash fresh blueberries and drain, or thaw frozen blueberries.  Combine blueberries, 1/2 cup sugar, lemon zest, lemon juice, 1 tsp. cinnamon, and water. 



Stir to coat blueberries.



In a separate bowl, combine flour, 2 cups sugar, baking powder, and salt. 



Stir to combine.  Add milk and mix until the batter is smooth. 



Pour the batter over the melted butter.  Do not stir. 



Carefully spoon the blueberry mixture over the top of the batter.  Do not stir. 



Sprinkle remaining 1 tsp. cinnamon over the top.

Cover and bake using 10-12 briquettes bottom heat and 18-20 briquettes top heat for 45 to 60 minutes, rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown and delicious.



Serve with whipped cream and/or vanilla ice cream.

Serves 10.