Traditionally made with cherries, this Dutch Oven Lemon Blueberry Clafoutis is a delicious twist on this classic French dessert and it can easily be made indoors or out. Recipe from my new camping cookbook: The Camp & Cabin Cookbook. Find more of my cast iron Dutch oven recipes.
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Well, I didn’t think this day would ever come, but here it is: The Camp & Cabin Cookbook is officially available for you to buy! YAY! This project has been near and dear to my heart on so many levels. I have had the pain and pleasure of cooking outdoors on camping trips these past 10 years with my family.
My camping recipes
My adventures with camping the camping recipes I created began when The Professor joined Cub Scouts. That same little guy also became an Eagle Scout just last year. Sigh.
My Middle Child is currently in Boy Scouts and working on his Eagle project. Although my My Princess is not in scouting, she absolutely LOVES to go camping. We camp with friends and with our scouting family for the past 11 years.
Through the years, my husband and I tried many cooking experiments on these outdoor excursions. Some campfire recipes were huge hits and others, well, an interesting experience. But overall, we’ve had a whole lot of fun because we were together as a family enjoying the gorgeous outdoors.
My camping cookbook
My book, The Camp & Cabin Cookbook, is tribute to my family and our culinary adventures cooking outdoors. We learned new cooking techniques from our scouting family. We entertained a lot of fabulous friends on weekend trips to the mountains. Then there was the big food fest and photo shoot at the beach…
It’s hard to believe that this cookbook was just a spark of an idea for many years, and today I am holding my beautiful book in my hands.
I’ll be celebrating everything outdoors from now through the summer, as many of you are just now thawing out from a bitter cold winter. I’ll be hosting giveaways and sharing you lots of great tricks and tips for you to take with you on your outdoor adventures – even if it is just the family grill in your own backyard.
I dragged my poor family all over California to shoot the pictures in this book. I enlisted friends and family as taste testers and muscle when I needed help dragging all of my equipment, food and props to the beach, through the woods or even up a snowy hill in frigidly cold temperatures.
While in Mammoth Lakes, we even encountered some bear visitors, but luckily they had better things to do than bother us. Good thing we hid the fish dinner when they visited.
Dutch Oven Lemon Blueberry Clafoutis
But today, I am sharing with you one favorite recipes from my camping cookbook, The Dutch Oven Lemon Blueberry Clafoutis. It is a very easy recipe that you can make at home in your own kitchen, or even in a cast iron Dutch oven over a campfire.
What’s a clafoutis? It’s a French dessert that has a flan-like center. Traditionally made with cherries, I made this clafoutis with two of my favorite fruit combinations, lemons and blueberries.
Every time I serve this lemon blueberry clafoutis, I always get strange looks when I tell them the name. But after one bite, and everyone is hooked with its mildly sweet flavor.
Although it is technically a dessert, the Lemon Blueberry Clafoutis pictured above was served for something sweet alongside a hearty breakfast. Nobody minded and some always-hungry teenage boys left no crumbs behind.
I am so very proud of how this new cookbook has turned out. I couldn’t have asked for a better publisher, so thank you to everyone at Countryman Press for making this happen!
My goal was to produce a beautiful cookbook that would make a perfect coffee table read. And that is exactly how The Camp & Cabin Cookbook turned out.
It is also my wish that this cookbook inspires you all to get outdoors, unplug, light that fire and get cooking. There is something magical that happens when you connect with nature.
- 5 large eggs
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 3/4 cup all-purpose flour
- 2 1/4 cup heavy cream
- Grated zest from 2 lemons
- 1/4 cup lemon juice
- 3/4 tsp vanilla extract
- 1 1/2 cups blueberries (about 7 1/2 oz)
- 1 TBS powdered sugar (optional)
- In a chimney, light up 22 briquettes.
- Press a large sheet of parchment paper into a 10-inch Dutch oven.
- In a large bowl, whisk together eggs, sugar, salt and flour.
- Whisk cream, lemon zest, lemon juice and vanilla extract into the egg mixture.
- Whisk until smooth.
- Pour the batter into the prepared Dutch oven.
- Scatter blueberries over the batter.
- Cover the pot and place 8 coals underneath the Dutch oven and 14 coals on top (350°F) and bake for 40 minutes. The top will be lightly browned and a toothpick inserted into the center will come out clean when done.
- Remove the lid and let the clafoutis cool, approximately 15 to 20 minutes. It will puff up while baking and deflate while it cools.
- Prior to serving, dust with powdered sugar.
To cook at home, bake in an oven-safe casserole dish at 350ºF for 40 minutes, or until a toothpick inserted into the center comes out clean.
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Serving Size:1 slice
Amount Per Serving: Calories: 313 Total Fat: 22g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 154mg Sodium: 110mg Carbohydrates: 25g Fiber: 1g Sugar: 15g Protein: 6g