If you’re looking for a unique twist on the classic campfire treat, look no further – Dutch Oven Lemon Bread with Wild Blueberries is here! This delicious and melt-in-your-mouth baked good brings together tart lemon zest and sweet wild blueberries to create an unforgettable summer-eating experience. All you have to do is gather your fellow campers around the fire, assemble a few simple ingredients in your cast iron Dutch oven, and let it slow cook to perfection over glowing coals. Serve up this delightful treat warm from the ‘oven’ for every camper’s enjoyment!
If you have already made my Huckleberry Jam Rolls or Wild Blackberry Cobbler, you already know that I am a huge fan of baking at camp with foraged berries. Not only do you end up with a yummy bite, but also the delicious aroma will even get the biggest sleepy heads up and out of their tent.
Ingredients for Dutch Oven Lemon Bread with Wild Blueberries
- Milk
- Yeast
- Sugar
- Flour
- Butter
- Eggs
- Lemons for Juice and Zest
- Dried Wild Blueberries
Blueberries are the star of this bread. The tart, citrus-infused flavor is a natural compliment to the sweet dough. Starting in spring and all the way into late summer, fresh blueberries are plentiful in the West. Find them at your local farmer’s market, forage them on your weekend hike, or even grow your own blueberries in the backyard.
To enjoy this recipe year-round, this Dutch Oven Lemon Bread with Wild Blueberries uses dried blueberries. Fresh fruit can add too much moisture to baking recipes, making them harder to execute especially when cooking in a Dutch Oven oven an open campfire.
How to Dry Blueberries
- In an Oven. Drying berries in a conventional oven is easy! Simply preheat your oven to 200 degrees F and spread berries in a single layer on a baking sheet. Berries will dry in 2-5 hours, depending on the size of the berry.
- In a Food Dehydrator. Depending on your dehydrator, this can be the longest method for drying your berries. Mine suggests dehydrating at 130 degrees F for 18 hours.
- In an Air Fryer. If you don’t have a food dehydrator or don’t want to tie up your oven for several hours, you can also dry blueberries in your air fryer. Again, set the temperature to 200 degrees F. The process will take slightly longer. The berries should be finished in 6 to 8 hours.
Now, many of you may be intimidated by baking at camp, but really a Dutch Oven makes it simple and easy. Baking in a Dutch oven helps retain moisture, resulting in tender and moist baked goods. The heavy lid traps steam inside, creating a moist environment that enhances the texture and flavor of your creations.
Moreover, the ability to control the temperature is crucial when baking, and Dutch ovens excel in this aspect. By adjusting the number of coals placed beneath and on top of the oven, you can easily regulate the temperature, allowing for precise baking. Not sure the correct amount of coals to reach your desired temperature? My Dutch Oven Cooking Guide has you covered!
Dutch Oven Lemon Bread with Wild Blueberries FAQs
- Can you bake this bread in a regular oven?
Yes, bake in a similar size pan at 350 degrees. - What is the best way to serve this lemon bread?
I like to serve this plain immediately after baking while still warm. For the sweet tooths at camp, add a quick glaze of powdered sugar and milk. You can also serve this toasted with butter, and for the adventurous, use it to make French toast! - Can you make this bread gluten-free?
Yes, most all yeast is already gluten-free. Then, use gluten-free flour instead of regular all-purpose (AP). My favorite for this recipe is Bob’s Red Mill Gluten Free All Purpose Baking Flour. - How should you store this bread?
Unlike bread that you find in the store, this bread is preservative-free… meaning it can dry out quickly. Store bread in a sealed container. For longer-term storage, you can freeze the bread and store it for up to a month.
Dutch Oven Lemon Bread with Wild Blueberries is a recipe that embodies the essence of freshness and indulgence. With its vibrant citrus notes and bursts of wild blueberries, this bread is a delightful treat for any time of the day. Whether you enjoy it as a breakfast option or as an afternoon snack at camp. Did you make this recipe? Share your review below!
Dutch Oven Lemon Bread with Wild Blueberries
Equipment
- 8-quart Dutch Oven
- 22 Charcoal Briquettes
- Vegetable Spray
Ingredients
For the dough…
- 1/2 cup warm milk
- 1/4 cup sugar
- 2 tbsp lemon juice
- 1 packet active dry yeast
- 1/2 tsp salt
- 2 cups flour
- 2 eggs beaten and divided
- 1/4 cup butter softened
For the filling…
- 1/3 cup sugar
- 1 cup dried wild blueberries
- 2 tbsp lemon zest
Instructions
- Combine milk, two tablespoons of sugar, lemon juice, and yeast. Let sit for 10 minutes until yeast blooms/ becomes bubbly.
- Once the yeast is activated, stir in the remainder of the sugar and salt. Then, alternate mixing in 1/2 cup of flour and 1/4 of beaten eggs until the mixture is evenly combined. Then, stir in butter. The dough should be stretchy and slightly sticky.
- Place dough in a greased bowl and let rise for 1 hour.
- If baking at camp, light briquettes and let burn until white hot.
- In a separate bowl, mix together sugar, blueberries, and lemon zest.
- On a lightly floured surface, roll out the dough into a large rectangle. Spread the filling mixture over the dough. Work dough into a ball and place in greased Dutch Oven.
- Arrange hot briquettes over Dutch Oven with 7 on the bottom and 15 on top. Bake for 45 minutes, rotating the lid 2-3 times during baking.
- Remove bread from the oven. Serve warm.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Gorgeous recipe!