Dutch Oven Blueberry Cobbler

Dutch Oven Blueberry Cobbler

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.

Dutch Oven Blueberry Cobbler
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Course: Dessert
Keyword: dutch oven blueberry cobbler
Author: Kim Karren
  • 1 box white cake mix
  • 1/4 cup honey
  • 3/4 cup water
  • 2 cups blueberries
  • 4 tbsp butter
  • whipped cream
  1. Prepare a couple dozen charcoal briquettes for cooking. 

  2. Lightly grease inside of your dutch oven. 

  3. Line bottom of dutch oven with blueberries. 

  4. Whisk together honey and water with a fork. 

  5. Stir cake mix into wet ingredients a little at a time until it is all incorporated. Batter will be lumpy.

  6. Pour batter evenly over blueberries, do not stir.

  7. Slice butter into thin pats and space it evenly over top of batter. 

  8. Cover dutch oven and place it over 1/3 of the charcoal briquettes. Drop the remaining 2/3 onto the lid. 

  9. 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. 

Recipe Notes

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. 


Partners in crime, patiently waiting for the cobbler to bake.

I forgot to rotate it, resulting in some slightly burnt parts on one edge. Oops! It was still delicious.

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