Equipment
- 10-Inch, 4 Quart Cast Iron Camp Dutch Oven
- Dutch Oven Lid Lifter (or heat resistant gloves)
- Dutch Oven Dome (if baking over propane camp stove)
Ingredients
- 2 large eggs
- 1/2 cup milk
- Batter Dry Ingredients (can be measured and mixed at home)
- 1/2 cup all-purpose flour
- Pinch ground nutmeg
- Pinch salt
- For Pot
- 2 tablespoons butter
- Topping Ingredients
- 1 pint fresh blueberries
- 1 teaspoon sugar you may want to adjust the sugar amount based on the sweetness of the berries
- 1 lemon zest 1/2 the lemon and juice the whole lemon
- 2 tablespoons powdered sugar
Instructions
- Allow milk and eggs to come to room temperature.
- Prepare the fruit by placing the blueberries, sugar, lemon juice and zest in a small bowl and set aside so the berries can macerate.
- Prepare the batter by whisking the eggs, milk, flour, nutmeg and salt in medium size bowl.
- Preheat 10 inch camp Dutch oven to 425 F degrees (27 total coals or briquettes = 18 on top of the lid/9 below the bottom of the oven). (see * Note)
- Prepare the Dutch oven by melting the butter in the bottom of the pan.
- Pour batter evenly over the melted butter.
- Bake covered till puffed and slightly browned, about 30 minutes depending on your outside air temperature and altitude so adjust the baking time accordingly. Rotate the lid and oven in opposite directions 1/4 turn every 10 minutes for even baking.
- Serve topped with the macerated berries and sprinkle with powdered sugar.