Campfire Blueberry Cobbler

Campfire Blueberry Cobbler 3/4 cup (1 1/2 sticks) salted butter 2 dry pints fresh blueberries, picked over and washed 1/2 cup plus 1 tablespoon sugar 1 cup unbleached pastry flour 1 1/2 teaspoons baking powder 3/4 cup buttermilk Prepare a grill or campfire for medium heat, using 20 to 24 charcoal briquettes or lump charcoal. Place a cast iron skillet on the heat and add 1/2 cup (1 stick) of the butter. When it’s melted, add the blueberries and 1/2 cup of the sugar. Cook until the mixture bubbles and a light syrup forms, about 5-8 minutes. Meanwhile, in a medium bowl combine the flour, baking powder, and remaining 1 tablespoon of sugar. Using a fork, 2 knives, or your clean finger, cut in the remaining 1/4 cup of butter until the mixture looks crumbly. Stir in the buttermilk, mixing quickly until the dough just comes together. It will be wet and sticky. Stir the blueberry mixture, then drop the dough on top in approximately 1/4-cup lumps. Cover the skillet with foil and cook until the filling is bubbly, the cobbler top is firm and rounded, and a toothpick inserted in the topping comes out clean, about 30-40 minutes. Serve warm.