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Dutch Oven Blueberry Cobbler Recipe

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★★★★★

4.6 from 133 reviews

This Dutch Oven Blueberry Cobbler is a warm, comforting dessert perfect for both outdoor campfire cooking and indoor baking. Featuring a juicy blueberry filling with a tender, golden biscuit topping, it offers a delightful balance of sweet and tart flavors, ideal for family gatherings or cozy treats served with vanilla ice cream or whipped cream.

Ingredients

Scale

Blueberry Filling

  • 4 cups fresh blueberries (or frozen, unthawed)
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla extract

Cobbler Topping

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Optional

  • 1 tablespoon heavy cream (for brushing topping)

Instructions

  1. Prepare the Blueberry Filling: In a large bowl, combine the blueberries, 1/2 cup sugar, lemon juice, cornstarch, and 1/2 teaspoon vanilla extract. Gently toss to coat all berries evenly. Set aside to allow the flavors to meld.
  2. Prepare the Cobbler Topping: In a separate bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until the dough forms, being careful not to overmix.
  3. Assemble the Cobbler: Grease your Dutch oven with butter or cooking spray. Pour the blueberry filling evenly into the bottom. Spoon dollops of the cobbler dough over the blueberries, leaving gaps so the filling can bubble up during baking.
  4. Bake the Cobbler: Campfire Method: Preheat your campfire or grill. Place the Dutch oven over the fire or on a grill grate and cover with the lid. Bake for 30–35 minutes, rotating occasionally for even cooking, until the topping is golden and the filling bubbles. Oven Method: Preheat the oven to 375°F (190°C). Place the Dutch oven inside and bake for 30–35 minutes or until the topping is golden and the filling is bubbly.
  5. Finish and Serve: Optionally, brush the cobbler topping with heavy cream before or after baking for a shiny golden finish. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Notes

  • You can substitute blueberries with peaches, blackberries, or mixed berries; adjust sugar accordingly based on fruit sweetness.
  • For a thicker topping, add slightly more flour or reduce milk amount.
  • A 4- to 5-quart Dutch oven is ideal; scale ingredients down for smaller ovens.
  • If using frozen blueberries, bake 5-10 minutes longer as frozen fruit cools the batter.
  • Rotate the Dutch oven periodically when using the campfire method to ensure even cooking.

Keywords: blueberry cobbler, Dutch oven dessert, campfire cobbler, baked blueberry dessert, easy cobbler recipe, fruit cobbler, outdoor dessert

Find it online: https://cheframi.com/dutch-oven-blueberry-cobbler-recipe/