This is a guest post by Roger Edison, the mastermind behind the Cowboys and Chuckwagon blog which was chosen by the FriendsEAT community as one of the best food blogs of 2011 (#11 to be exact). Chuckwagon cooking is something that most of us are probably not too familiar with. It’s actually quite fascinating. So after reading this, sneak over to Roger’s blog. In the mean time, enjoy this gorgeous recipe from Roger.
The Chuckwagon Blueberry Dump-Cobbler
By the end of the day, Chuckwagon Cooks are tired from a long day caring for their round up crew. Who can’t relate coming home at the end of the day only to still have one last task at hand, making dinner. Today with most women as part of the major work force laboring, managing and devoting their careers, they too still come home with more tasks at hand while the kids and husband often are already relaxing. Dinner has to be served, and the chuck wagon cook knows his cowboys will appreciate a great dessert to complete the nights dinner. Here’s a simple dish that will make any household feel as if you slaved all day at home to make tonight’s treat. It will taste like a cobbler but in truth, it is simply a dump cake: No one has to know it’s not from scratch.
6 cups frozen or fresh blueberries
1/2 cup brown sugar
1/4 cup water
1 (18.25-ounce) box yellow cake mix (white mix) optional
1 ½ sticks butter
1 tbsp cinnamon
Vanilla Ice Cream or Whip Cream Optional
1 10″ Dutch Oven or baking pan
Place Blueberries into baking dish.
Cover with 1/4 cup brown sugar.
Cut lemon in half and squeeze 1 tbsp of lemon juice in with the Blueberries and stir in water together.
Sprinkle 1/2 tbsp of cinnamon over the berries.
Pour cake mix evenly over the fruit.
Sprinkle remaining brown sugar over cake mix.
Slice butter into thin squares about 1/8″ inch thick and lay evenly on the surface of the cake mix about 1 inch apart. Then sprinkle the remaining cinnamon over top an add 1/4 tsp lemon zest on top.
Place in preheated oven at 350 degree (F) and cook for 35-45 minutes. I use a Dutch Oven outdoors and line the bottom with a piece of aluminum foil before adding ingredients. I also place 8-12 hot coals under the dutch oven with about 18-20 on the lid. There’s no mixing as the cooking does the work for me allowing me to work on the main meal. Serve warm adding a scoop of ice cream or whip cream to complete the dish atop.
The Cowboy Cooks notes: Some recipes call for merely 4 cups of fruit which truly short changes this recipe. Blueberries are naturally a bitter sweet requiring very little sugar to sweeten the dish, but using brown sugar will give it that old fashion country flavor. While I use a cast iron Dutch Oven and cook this outdoors, you can use any baking dish in an oven. Once I remove from the coals, I also remove the lid and allow the dessert to rest on a trivet until time to serve. You’ll find even the most persnickety folks will be pleased.