Blueberry Coffee Cake

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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.

Equipment
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.

Serves 16

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Categories: Breakfasts, Desserts, Dutch Oven, Recipes | Tags: , , , , , , , , , , , , | 3 Comments

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3 thoughts on “Blueberry Coffee Cake

  1. Ruby

    This looks delicious!
    I just recently learned how to use a DO and am looking forward to using it a lot – at home and camping.
    Please forgive my naivete – how do you cream butter and sugar while camping?
    Also, could I make this in a 10″ DO?

    Thanks!

    • Good questions! Congratulations on learning how to use your Dutch oven! You will make wonderful things, I’m sure! Yes, you could make this in a 10″ Dutch oven, but I would probably cut the recipe in half. Creaming butter and sugar in camp is easy but it does require a little muscle and a large sturdy mixing spoon. Because we made this for breakfast, the first thing we did, after rolling out of our sleeping bags, was get the butter into a bowl so it could begin softening. Then we set about making a fire, making coffee, taking care of all our morning teeth brushing, face washing, etc. If you want to speed the process along, you could cube up the butter. That will help it soften more quickly. Once the butter is softened and can be mashed with the back of the spoon, which is why you need a sturdy spoon, add the sugar to the bowl and mash away until the butter and sugar are all mixed together and is nice and creamy. As my daughter would say, “Easy Peasy!” This is just how grandma used to do it whenever she baked and it’s what made all those cookies extra special because it was a labor of love!

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