Dutch Oven Lemon Blueberry Clafoutis
Who says campfire food can’t be fancy? This Dutch oven blueberry clafoutis puts a rustic twist on a classic French dessert—complete with tips for cooking it outdoors or in your home oven. Recipe from my cookbook: The Camp & Cabin Cookbook.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 large eggs
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 3/4 cup all-purpose flour
- 2 1/4 cup heavy cream
- Grated zest from 2 lemons
- 1/4 cup lemon juice
- 3/4 tsp vanilla extract
- 1 1/2 cups blueberries (about 7 1/2 oz)
- 1 tbsp powdered sugar (optional)
Instructions
- 1
In a chimney, light up 22 briquettes.
- 2
Press a large sheet of parchment paper into a 10-inch Dutch oven.
- 3
In a large bowl, whisk together eggs, sugar, salt and flour.
- 4
Whisk cream, lemon zest, lemon juice and vanilla extract into the egg mixture. Whisk until smooth.
- 5
Pour the batter into the prepared Dutch oven. Scatter blueberries over the batter.
- 6
Cover the pot and place 8 coals underneath the Dutch oven and 14 coals on top (350°F) and bake for 40 minutes. The top will be lightly browned and a toothpick inserted into the center will come out clean when done.
- 7
Remove the lid and let the clafoutis cool, approximately 15 to 20 minutes. It will puff up while baking and deflate while it cools.
- 8
Prior to serving, dust with powdered sugar.