Mountain Blueberry Cobbler Recipe

Ingredients

All Ingredients

Zest of one lemon

20 oz fresh blueberries

3 cups of sugar

1 teaspoon salt

1tablespoon red wine vinegar

1 tablespoon cardamom

1 ½ cups AP flour

1 ½ teaspoons baking powder

1 cup milk 2% or whole

½ cup melted butter

1 tsp. vanilla

1 cup oats, optional

Instructions

BlueBerry Cobbler

Step 1

In a medium sized mixing bowl add in the blueberries, lemon zest, 2 cups of sugar, ½ tsp salt, red wine vinegar, and the cardamom.

Step 2

With a metal spoon or a gloved hand, fold the ingredients together fully coating the berries without breaking them down or damaging.

Step 3

Once they are combined, set the bowl aside and allow them to macerate for about 20 minutes.

Step 4

In a second medium sized mixing bowl, whisk together the dry ingredients; 1 ½ cups of flour, 1 ½ tsp baking powder, ½ tsp salt, 1 cup of sugar, (and if you choose to, the optional 1 cup of oats.)

Step 5

Once the dry ingredients are mixed, add in the cup of milk and vanilla. Whisk thoroughly, and while continually mixing...add in the butter.

Step 6

Pour the batter into a 10 or 12 inch cast iron dutch oven and spread it evenly across the bottom.

Step 7

Using a spatula scrape the macerated blueberries on top of the batter, dispersing them evenly along the top. Large clumps are fine.

Step 8

Put the lid on the dutch oven and bake at 350°F for about an hour or until the blueberries are bubbling and the batter has become golden brown like a muffin.