Lemon zest and juice are the secret ingredients that makes the blueberries the shining star of this cobbler. We served it to our Airstream friends while we were in Fryeburg Maine for the 65th Airstream International Rally and everyone loved it.
| Servings | Prep Time |
| 12 hungry friends | 10 minutes |
| Cook Time |
| 60 minutes |
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Lemon zest and juice are the secret ingredients that makes the blueberries the shining star of this cobbler. We served it to our Airstream friends while we were in Fryeburg Maine for the 65th Airstream International Rally and everyone loved it.
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Ingredients
- 2 pints blueberries, fresh or frozen
- 2 organic lemons zested and juiced
- 2 cups sugar divided
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons tapioca
- 1 cup chopped pecans
- 8 tablespoons butter melted
- 1 cup boiling water
Servings: hungry friends
Instructions
- Fire up a chimney of charcoal. Spray a 12 inch camp Dutch oven with oil.
- Rinse blueberries, drain and add to a large bowl. Add and mix one cup sugar, juice and zest from organic lemons. Pour into prepared Dutch oven.
- In another large bowl, mix together flour, baking powder, salt, vanilla extract, tapioca, pecans and 1 cup sugar. Add melted butter and milk. Mix gently until all ingredients are combined. Do not over work. Spread evenly on top of blueberry/lemon mixture.
- Pour boiling water over flour/pecan mix. Add lid. Bake at 375 degrees Fahrenheit for 50-60 minutes by placing 18 hot charcoals on the lid and 8 underneath in a circle at the edge of the bottom of the oven. The topping is done when a toothpick comes out clean with a few crumbs.
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