Blueberry Lemon Dutch Oven Cobbler – Perfect for Summer Campouts

Dutch oven recipe for summer campouts.

My family has always loved camping. When the children were toddlers, we enjoyed annual summer camping trips and occasional day hikes. Now that they are older, we have expanded our outdoor experiences and skill sets to include overnight backpacking trips and Dutch oven cooking.

My daughter is an active Venturer and aims to complete the requirements for the Venturing Ranger Award this coming year. Once earned, Rangers are identified as highly skilled at a variety of outdoor sports and interests, trained in outdoor safety, and ready to lead or assist others in activities. One of the requirements for the award is to:

“Cook an entree, a bread, and a dessert in a Dutch oven.”

To meet this requirement, my daughter selected a recipe with two of her favorite ingredients: lemons and blueberries.

I’ve made many cobblers over the years and this one is surprisingly light compared to most recipes which require a lot of butter. In fact, she opted to purchase a bottle of New York lemon seltzer rather than soda, further reducing the calories.

Under the guidance of an experienced Dutch oven chef, she got underway a couple of hours before dinner. While it only takes about an hour to cook, she wanted to allow herself plenty of time and thereby not be rushed.

She got rave reviews from the other Scouters and the youth. The Dutch oven was emptied so quickly. Her Dutch oven tutor didn’t even get to try it but we did get pictures! She thereby made it again a few weeks later for our Court of Honor – this time in the oven (@350º F) rather than with charcoal briquettes.

Blueberry Lemon Dutch Oven Cobbler Recipe

Equipment

• Dutch oven
• Aluminum foil
• Charcoal – 25 briquettes
• Serving spoon

Ingredients

• 1 package frozen blueberries, thawed
• 1 box lemon cake mix
• 1 can lemon-lime soda
• 1 jar lemon curd

Directions

1. Prepare your charcoal briquettes.
2. Line the Dutch oven with parchment paper.
3. Sprinkle the berries on the bottom of the oven.
4. Layer the lemon curd on top.
5. Mix the cake mix and soda in a separate bowl. Pour the cake batter over the lemon curd.
6. Place the lid on the dutch oven. Create a circle of 16 briquettes and place the dutch oven on top.
7. Place another 16 briquettes on the lid.
8. Bake for 1 hour or until a wooden skewer poked in the middle comes out clean.

Notes

As we were camping, we had placed the blueberries in the bottom of our cooler. They defrosted a little bit, but that was fine. You can use fresh blueberries if you wish, but it will likely shorten the time of baking. This recipe would also be suitable for other berry varieties.

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Eva Varga

Eva is passionate about education. She has extensive experience in both formal and informal settings. She presently homeschools her two young children (Academia Celestia), teaches professional development courses through the Heritage Institute, and writes a middle level science curriculum called Science Logic. In her spare time she enjoys reading, traveling, learning new languages, and above all spending time with her family. ♥

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