Prepare a couple dozen charcoal briquettes for cooking. 

Lightly grease inside of your dutch oven. 

Line bottom of dutch oven with blueberries. 

Whisk together honey and water with a fork. 

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

Pour batter evenly over blueberries, do not stir.

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

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

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.