Dutch Oven Blueberry Buckle (Dutch Oven)

Dessert

Ingredients 11 servings

All-Purpose Flour 3.0 cup(s)

Sugar 8.0 tablespoon(s)

Baking Powder 3.0 teaspoon(s)

Salt 0.5 teaspoon(s)

Milk Powder 0.5 cup(s)

Whole Egg Powder 4.0 tablespoon(s)

Butter 0.5 cup(s)

Coconut Oil 0.5 cup(s)

Dried Blueberries 3.0 cup(s)

Brown Sugar (topping) 0.5 cup(s)

All-Purpose Flour (topping) 0.5 cup(s)

Butter (topping) 0.25 cup(s)

Cinnamon (topping) 1.0 teaspoon(s)

Dietary Restrictions

Eggs Wheat / Gluten Dairy

Recipe Instructions

Mix flour, white sugar, baking powder, and salt. Rehydrate egg in ⅓ cup water. Combine milk powder with 1¼ cups water, add egg and melted butter. Stir wet into dry until just combined. Fold in blueberries. Pour into parchment-lined dutch oven. STREUSEL: Mix brown sugar, ½ cup flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over batter. Bake covered with coals 35–45 minutes until knife comes out clean and topping is golden.