Dutch Oven Lemon Blueberry Clafoutis

Who says campfire food can’t be fancy? This Dutch oven blueberry clafoutis puts a rustic twist on a classic French dessert—complete with tips for cooking it outdoors or in your home oven. Recipe from my cookbook: The Camp & Cabin Cookbook.

Course Cakes

Cuisine French

Keyword blueberry clafoutis, campfire recipe, clafoutis, dutch oven clafoutis, dutch oven recipes, lemon blueberry clafoutis

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 313kcal

Author Laura Bashar | Family Spice

Ingredients

5 large eggs
½ cup granulated sugar
¼ teaspoon kosher salt
¾ cup all-purpose flour
2 ¼ cup heavy cream
Grated zest from 2 lemons
¼ cup lemon juice
¾ teaspoon vanilla extract
1 ½ cups blueberries about 7 ½ oz
1 tablespoon powdered sugar optional

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Instructions

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.

Notes

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.

TO STORE: Store any leftover clafoutis in an airtight container and refrigerate (or place in a cooler) for up to 4 days.

TO FREEZE: If you are home, you can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

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