Dutch Oven Blueberry Cobbler With Cake Mix Recipes

DUTCH OVEN BLUEBERRY COBBLER

Steps:

• 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 WITH CAKE MIX

Steps:

• Spread blueberry pie filling evenly over the bottom of the dutch oven.
• Sprinkle the dry cake mix evenly over the top.
• Pour Sprite evenly over the top.
• Place lid on the dutch oven and place about 15 coals on top and 5-8 underneath.
• Bake for 20-30 minutes, until the top is brown and bubbly.

CAKE & BERRY CAMPFIRE COBBLER

Steps:

• Prepare grill or campfire for low heat, using 16-20 charcoal briquettes or large wood chips., Line an ovenproof Dutch oven with heavy-duty aluminum foil; add pie filling. In a large bowl, combine the cake mix, water and oil. Spread over pie filling., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 8-10 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until filling is bubbly and a toothpick inserted in the topping comes out clean, 30-40 minutes. To check for doneness, use the tongs to carefully lift the cover. If desired, serve with ice cream.

BLUEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
• Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.