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.
To double this recipe use two #12 dutch ovens, or one #16.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (168g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 88 (24%)|
|Amt Per Serving||% DV|
|Total Fat 9.8g||13 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24.8mg||8 %|
|Sodium 1938.2mg||67 %|
|Potassium 87mg||2 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 67.7g|
|Protein 3.3g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 362
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