Blueberry Vanilla Cream Cheese Cobbler Recipe

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Use one 5-inch and one 12-inch Dutch oven with 34 briquettes.

–International Dutch Oven Society
 

Yield: Makes 12 servings.

• 1 package (8 ounces) cream cheese
• 1/4 cup milk
• 1 cup confectioners’ sugar
• 1 tablespoon vanilla extract
• olive oil or olive oil spray
• 1 package (18-1/4 ounces) white cake mix
• 12 ounces ginger ale
• 2 cans (15 ounces each) blueberries, drained
• 1 package (17-1/2 ounces) sugar cookie mix
• 1/4 cup egg substitute
• 1/2 cup plus 2 tablespoons (1/4 stick) butter

Combine the cream cheese, milk, sugar, and vanilla in the 5-inch Dutch oven. Simmer and stir until consistent, then set aside. Lightly spray or coat the inside of the cold 12-inch Dutch oven with olive oil. Pour into it the white cake mix and ginger ale and stir until blended. Add the blueberries and cream cheese mixture. In a separate bowl, mix together the sugar cookie mix, egg substitute, and butter. Add this to the 12-inch Dutch oven and cover.

Place the 12-inch oven over 12 briquettes, with 22 briquettes on the lid. Bake for 50 to 60 minutes, with quarter rotations of the oven and lid every 15 minutes.