Dutch Oven Blueberry Cobbler

Delicious blueberry filling, a fluffy biscuit topping, and a dollop of whipped cream, this Dutch Oven Blueberry Cobbler is a perfect summer time camping dessert.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 servings



  • 3 cups fresh Oregon blueberries
  • 2 tablespoons sugar
  • 1 tablespoon flour
  • Juice & zest from ½ lemon about 1 tablespoon juice
  • 1 teaspoon ground cinnamon


  • 1 cup flour (140g)
  • ¼ cup sugar (60g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup butter cold
  • cup milk
  • Optional: whipped cream


  • Combine the filling ingredients (blueberries, sugar, flour, juice and zest of half a lemon, cinnamon) in a bowl and toss to coat.
  • Place the blueberry mixture into a lined 4-qt Dutch oven.
  • To make the topping: combine flour, sugar, baking powder, and salt in the bowl and stir to mix. Add the butter and mix and mash with a fork or your hands until the flour and butter come together into pea sized pieces. Add the milk and stir to combine.
  • Drop the topping batter across the blueberries.
  • Cover the Dutch oven and place on a bed of 7 coals, adding 14 to the lid of the oven.
  • Cook for 40-45 minutes, giving the oven and lid a ¼ turn every 15 minutes and adding new coals if they die out, until the topping is golden brown.
  • Remove from the heat and set aside, uncovered, to cool a touch before serving with whipped cream.
Dutch Oven Blueberry Cobbler


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