Dutch Oven Blackberry-Lemon Custard Cake
This rustic Dutch oven dessert fuses juicy blackberries and bright lemon zest into a tender, spoonable custard cake perfect for sharing around the campfire. The creamy base bakes up golden with bubbling berry pockets and a delicate citrus aroma.
Equipment
- 12-inch Dutch oven
- parchment paper
- Mixing bowl
- whisk
- measuring cups
- Campfire tongs
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/4 cup unsalted butter melted
- 1 tablespoon lemon zest from 1 large lemon
- 1 1/2 cups fresh blackberries or thawed frozen
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar for dusting
Instructions
- Line the bottom of your Dutch oven with parchment paper for easier cleanup.
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, lemon zest, and vanilla extract until smooth.
- Pour wet ingredients into the dry and mix just until combined—don’t overmix.
- Gently fold in the blackberries.
- Pour the batter into the lined Dutch oven and level it out.
- Cover the Dutch oven and place it over a ring of medium campfire coals. Add a layer of coals to the lid for even top heat.
- Bake for 30–35 minutes, rotating the oven every 10 minutes, until the custard cake is set in the center and golden on top.
- Let cool 10 minutes, dust with powdered sugar, and serve warm straight from the Dutch oven.
Notes
Rotate the Dutch oven for even baking and adjust coal placement to avoid burning. Parchment paper prevents sticking for easy serving and cleanup.