Dutch Oven Blueberry Buckle (Dutch Oven)

Dessert

All-Purpose Flour, plus extra for rolling 3.0 cup(s)

Gluten-Free 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)

Coconut Milk Powder 0.5 cup(s)

Whole Egg Powder 4.0 tablespoon(s)

Vegan Egg Replacer 4.0 tablespoon(s)

Butter 0.5 cup(s)

Vegan Butter 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)

Gluten-Free Flour 0.5 cup(s)

Butter (topping) 0.25 cup(s)

Vegan Butter 0.5 cup(s)

Cinnamon (topping) 1.0 teaspoon(s)

Water (for the milk powder) 1.25 cup(s)

Water (for the egg powder) 0.3 cup(s)

Eggs Wheat / Gluten Dairy

Mix flour, white sugar, baking powder, and salt.

Rehydrate egg powder using the listed water amount.

Mix milk powder with the listed water. Add rehydrated egg and butter powder. Stir until combined.

Add wet ingredients to dry ingredients and stir until just combined. Fold in blueberries.

Pour batter into a parchment-lined Dutch oven.

Streusel: Mix brown sugar, flour, and cinnamon. Cut in cold butter until the mixture is crumbly. Sprinkle over batter.

Bake covered with coals on top and bottom for 35–45 minutes, until a knife inserted in the center comes out clean and the topping is golden.

Serve warm.