There are some wonderful dispersed camping areas in the ponderosa forests of Mingus Mountain (near Jerome, Arizona). We took Maia for her first camping trip there last weekend. Camping with a baby comes with its own challenges, so I was happy to finish the day with an easy, delectable treat. Honey lends this recipe a mild sweetness that pairs well with a cup of hot apple cider around the campfire.
- 1 box white cake mix
- 1/4 cup honey
- 3/4 cup water
- 2 cups blueberries
- 4 tbsp butter
- whipped cream
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Prepare a couple dozen charcoal briquettes for cooking.
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Lightly grease inside of your dutch oven.
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Line bottom of dutch oven with blueberries.
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Whisk together honey and water with a fork.
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Stir cake mix into wet ingredients a little at a time until it is all incorporated. Batter will be lumpy.
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Pour batter evenly over blueberries, do not stir.
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Slice butter into thin pats and space it evenly over top of batter.
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Cover dutch oven and place it over 1/3 of the charcoal briquettes. Drop the remaining 2/3 onto the lid.
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Bake for 40-45 minutes. 20 minutes in, rotate dutch oven once to cook evenly. Cake is done when top appears firm and sides are golden.
The cake mix can be replaced with any flavor of your choosing. Gluten-free mix can be used, but extends cooking time by 10-15 minutes.
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