My daughter’s Girl Scout troop was planning their menu for a big camping trip to Camp River Ranch. For Sunday morning breakfast, the girls proposed coffee cake and we decided to make a blueberry coffee cake and it was divine!
The cake was sweet and loaded with blueberries. The cinnamon topping was toasty and crispy! Freshly baked, it was warm and tasty on the cool morning. We’ll definitely be making this one again. So yummy!
The instructions below start with some home prep and then some prep and assembly in camp. You can also easily make this at home in a conventional oven. It actually goes together pretty easily.
12-inch Dutch oven or 9×13 baking pan (for conventional or box oven), mixing bowls, measuring cups and spoons.
Ingredients for the Cake
5 tablespoons butter, softened
2 cups flour
2 ¼ teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
¾ cup sugar
1 large egg
½ teaspoon vanilla extract
¾ cup whole milk
2 cups fresh blueberries
Ingredients for the Topping
½ cup flour
½ cup sugar
6 tablespoons butter, softened
½ teaspoon cinnamon
¼ teaspoon salt
Sugar, for sprinkling
Prep (at Home or in Camp)
For the cake flour mixture, add the flour, baking powder, cinnamon and salt to a medium bowl or a container or resealable bag and stir to combine. Label the container or resealable bag for transport to camp in your food tote.
For the topping, combine the flour, sugar, cinnamon and salt in a gallon-size heavy duty resealable bag for transport to camp in your food tote.
Prep (in Camp)
Line your 12-inch Dutch oven with foil for easy clean up and coat the foil with cooking spray, oil or butter. If using a 9×13 baking dish, coat with cooking spray, oil or butter.
Preheat your oven or start your coals (25 coals for a 12-inch Dutch oven or 14 coals for a box oven).
Cream together the butter and sugar. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until totally incorporated. Do not over-beat. Fold in the blueberries until evenly distributed. Pour the batter into the prepared pan or Dutch oven.
For the topping, add the butter to the topping mixture in the resealable bag and mush together until you get a nice crumbly texture. Sprinkle the topping over the top of the batter.
Bake in a 350°F oven, using 17 coals on the lid and 8 coals underneath, for 40 to 45 minutes or until the cake is golden brown. Sprinkle with sugar. Serve with softened butter.
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