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.
