Dutch Oven Blueberry Cobbler

Ingredients

• 3 cups / 444 g Blueberries
• 2 Tbsp / 25 g Sugar
• 1 Tbsp / 7.8 g Flour
• 1/2, about 1 Tbsp juice Lemon
• 1 tsp / 2.6 g Ground cinnamon
• 1 cup / 140 g All-purpose flour
• 1/4 cup / 60 g Granulated sugar
• 1 tsp / 4.6 g Baking powder
• 1/2 tsp / 3 g Salt
• 1/4 cup / 56.8 g Butter
• 1/3 cup / 81.3 g Milk

Method

1. Prep at home: Toss the blueberries with 2 tablespoons of sugar, 1 tablespoon of flour, the juice and zest of half a lemon, and 1 teaspoon of ground cinnamon. The linked page says 3 cups of fresh blueberries. A USDA cup of raw blueberries is 148 g, so 3 cups are 444 g. The page says the lemon is about 1 tablespoon of juice. The page says 4 servings. Whipped cream on the page is optional, so it is not in this card.
2. Prep at home: Stir 1 cup of all-purpose flour, 1/4 cup of sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. The page weighs that cup of flour at 140 g. A USDA cup of all-purpose flour is 125 g. The written 140 g is used. The page weighs the 1/4 cup of sugar at 60 g. A USDA cup of granulated sugar is 200 g, so 1/4 cup is 50 g. The written 60 g is used. Cut in 1/4 cup of cold butter. A USDA cup of butter is 227 g, so 1/4 cup is 56.8 g. Stir in 1/3 cup of milk. A USDA cup of whole milk is 244 g, so 1/3 cup is 81.3 g. The page says milk and does not name a fat level. Whole milk is the row. Stop when the topping comes together. Keep the filling and the topping cold.
3. At camp: Line a 4-quart Dutch oven. Empty the blueberry filling into the pot. Drop the topping across the berries. Cover the pot. Put 7 coals under the pot and 14 coals on the lid. Cook 40 to 45 minutes, until the topping is golden and the berries bubble. Give the oven and the lid a quarter turn every 15 minutes. Add coals if they die out. The page gives those coal counts and that turn. The r/camping post's author said they used this dough and canned blueberries that trip. The post does not weigh a can, so this card uses the linked fresh blueberries. The page says 4 servings. Let it cool a little before you eat it. Leftovers keep covered in the fridge for a few days.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 servings: the blueberries, both sugars, both flours, the lemon juice and zest, the cinnamon, the baking powder, the salt, the butter, and the milk. Whipped cream on the linked page is optional, so it is not in the count. The page says 4 servings. The blueberries are 3 cups. A USDA cup of raw blueberries is 148 g, so 3 cups are 444 g. The filling sugar is 2 tablespoons. A USDA cup of granulated sugar is 200 g, so a tablespoon is 12.5 g and 2 tablespoons are 25 g. The filling flour is 1 tablespoon. A USDA cup of all-purpose flour is 125 g, so a tablespoon is 7.8 g. The lemon is half a lemon, about 1 tablespoon of juice, plus the zest. The juice is 15.3 g and the zest is 3 g of lemon peel. The cinnamon is 1 teaspoon, 2.6 g. The topping flour is the page's 140 g. A USDA cup is 125 g. The written 140 g is used. The topping sugar is the page's 60 g. A USDA quarter cup is 50 g. The written 60 g is used. The baking powder is 1 teaspoon, 4.6 g. The salt is 1/2 teaspoon of table salt, 3 g. The butter is 1/4 cup. A USDA cup of butter is 227 g, so 1/4 cup is 56.8 g. The milk is 1/3 cup. The page says milk and does not name a fat level. Whole milk is the row. A USDA cup is 244 g, so 1/3 cup is 81.3 g. Added sugars are 21 g, from the two sugars. About 12 g of other sugars per serving sit in the blueberries, the lemon, and the milk. One serving is 400 calories and 425 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy is the 1/4 cup of butter and the 1/3 cup of milk in the topping. Use 56.8 g of oil in place of the butter, and 1/3 cup of a milk whose package does not list milk. The blueberries, the sugar, and the flour stay. The flour is still wheat, so this plate is not gluten-free. Read the baking powder. This is a kitchen note, not a dairy-free certification.

  • United States: Oil instead of butter, and a milk whose package does not list milk. The flour stays wheat.
  • United Kingdom: The same note. Use oil and a free-from milk. The flour is still wheat.

• Gluten-free style

  The wheat is the flour in the filling and the topping. Use 7.8 g plus 140 g of a flour blend whose package does not list wheat. The butter and the milk stay, so this plate is not dairy-free. Read the baking powder. This is a kitchen note, not a gluten-free certification.

  • United States: A flour blend whose package does not list wheat. The butter and the milk stay, so this plate is not dairy-free.
  • United Kingdom: A free-from flour blend. The butter and the milk stay.