Easy Lemon Blueberry Topped Campfire Dutch Baby Recipe

This is one of those Dutch oven recipes for camping that is perfect during blueberry season! Fresh berries and a simple batter create this easy Lemon Blueberry Topped Campfire Dutch Baby Recipe.

Lemon Blueberry Topped Campfire Dutch Baby by CampingForFoodies features a black cast iron Dutch oven filled with a golden brown, puffy Dutch baby pancake that is topped with fresh blueberries and sprinkled with white powdered sugar. The pot is set on the ground and surrounded with pieces of firewood that act as a wind block when baking in windy conditions.
Lemon Blueberry Topped Campfire Dutch Baby by CampingForFoodies

How To Make This Recipe

This camping Dutch baby is perfect for cooking with your camp Dutch oven, it is not too sweet making it one of our really fun camping breakfast ideas but this dish also works nicely as one of your camping dessert recipes too.

Dutch Oven Dutch Baby Cooking Tips

Suggested equipment

This easy lemon blueberry Dutch baby requires a 10-inch Dutch oven. If you only have larger sized ovens, just use a 10-inch pan (like a pie tin) inside your oven.

To make this as one of our easy campfire recipes: It is best to bake with hardwood (like mesquite or oak) and use hot campfire coals that are similar in size to charcoal briquettes.

To make this as one of our camp stove recipes: If you want to bake using a propane camp stove, you’ll need to use a dome. This is a great option if you’re camping with fire restrictions. I have an entire blog post with a VIDEO to show you how to use a Dutch oven dome and heat diffuser plate.

Getting super-fresh flavor at the campsite is really easy when you zest fresh citrus. I like this Zester Grater that comes with a plastic blade cover for my camping utensils. You are not always cooking with optimal lighting so covers on sharp tools makes good safety sense!

Consider mixing your dry ingredients at home

I hate carrying large amounts of dry ingredients like flour and sugar because I know I just have to lug the unused portions back home. So, for this easy blueberry lemon Dutch baby, I measure and mix my dry ingredients at home and transport only what I need to the campsite in lid-locking food storage containers. Then, at camp, I just mix the wet ingredients with the pre-measured dry ingredients when I’m ready to bake.

Baking in windy conditions

Dutch Oven Camp Cooking Tips - Block wind to avoid heat loss when cooking with campfire Dutch ovens in breezy conditions for this lemon blueberry topped campfire dutch baby easy recipe - Camping For Foodies .com

Camp Cooking Tip: If you are cooking with your camp Dutch oven in breezy conditions, block the wind to avoid heat loss. You can use several pieces of firewood to block the wind or use actual camp stove wind screens.

Rotate for even baking

In order to ensure your Dutch baby campfire recipe turns out evenly cooked, you should rotate the oven and lid in opposite directions during the cooking process.

Using a lid lifter makes that task easy and it is one of the most frequently used pieces of campfire cooking equipment at our campsite.

Stressing the importance of campfire cooking safety can’t be done enough. When handling hot equipment around the campfire, be sure to avoid burns by using the right gear like these Dutch oven heat guard gloves.

Recipe Steps

Step 1. Prepare your ingredients, heat source and equipment as directed.

Step 2. Place eggs and milk on counter, let them come to room temperature.

Step 3. Macerate the berries. Combine the blueberries, sugar, lemon zest and juice in a bowl. The acid will begin to break down the fruit and combine with the sugar to make a nice syrup.

Step 4. Whisk the wet and dry ingredients together. You would normally use a blender to make the batter really smooth but most campers (including me) don’t have that type of kitchen equipment. Just use a whisk or fork to combine the batter.

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Step 5. Melt butter in the bottom of the Dutch oven then pour the batter into the pan. Bake until puffy and slightly browned around the edges.

Step 6. Serve warm topped with blueberry mixture and sprinkle with confectioners sugar.


I love using fresh blueberries when they are in season. If you want to make this Dutch baby with a different seasonal fruit, go for it! During the fall and winter months, I like using a combination of chopped apples and cinnamon sugar.

  • If you don’t want to use fruit at all, you can just top the Dutch baby with maple syrup.
  • For dessert, consider toppings like vanilla ice cream or whipped cream and chocolate syrup.


I add a savory breakfast meat on the side, breakfast sausage patties or thick crispy bacon are my family’s favorite options.

For drinks, I serve hot campfire coffee, hot chocolate, orange juice and cold milk.

Use my camping menu planner to stay organized when planning meals for your next trip. It’s FREE and you’ll get it delivered instantly to your inbox!

Camping Menu Template Meal Planner Free Printable by CampingForFoodies features a collage of free camping printables including a camping menu planner template, a campfire stew recipe card and a healthy no cook camping salad with text over the image that reads free camping menu template, tips and recipe ideas.

More Camping Recipes Like This

My Savory Dutch Baby Camping Recipe has a salty richness from bacon and pepper jack cheese. It’s a wonderful breakfast or brunch meal that is completely satisfying.

This Swedish Oven Pancake is a custardy type of pancake that is sort of like a combination of a puff popover and a crepe. I serve it the traditional way with syrup on top but I also serve it topped with tomato salsa for a savory flavor profile.

If you love berries, you need to try these other camping recipes:

  • Dutch Oven Blueberry Cobbler: This is my dad’s favorite dessert. I like to make it for him on his birthday, whether we are camping in the wilderness or at home.
  • Blueberry Lemon Dutch Oven Muffins: This is another sweet treat that combines lemon and blueberries. You bake them in foil cupcake wrappers right in a Dutch oven. Then, top them with a delicious glaze.
  • Dutch Oven Mixed Berry Cobbler: This dessert came out of necessity. My parents were moving and it was my job to make a dessert with ingredients they already had at home (no shopping allowed so we didn’t have to pack even more food for the move). This cobbler was a real hit!
  • Grilled Pound Cake With Berries: I love serving this red, white and blue dessert when we’re camping over patriotic summer holidays. It uses a store-bought pound cake to make it really easy!
  • Strawberry Basil Bruschetta: This is a fancy appetizer that is really easy. The sweet berries are complimented by the tangy goat cheese.
  • Raspberry Lemon Drop Camping Cocktail Recipe: Try this drink if you like your cocktails slightly tart and sweet.

Print This Recipe

Lemon Blueberry Topped Campfire Dutch Baby by CampingForFoodies features a black cast iron Dutch oven filled with a golden brown, puffy Dutch baby pancake that is topped with fresh blueberries and sprinkled with white powdered sugar. The pot is set on the ground and surrounded with pieces of firewood that act as a wind block when baking in windy conditions.

Lemon Blueberry Topped Campfire Dutch Baby Recipe

Camping For Foodies Breakfast Camping Recipes: This Dutch baby pancake is topped with a combination of blueberries, lemon juice and zest for an amazingly fresh taste. Serve it for breakfast or a yummy dessert.
4.77 from 17 votes
Print Pin Rate
Course: Breakfast Camping Recipes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 Servings
Calories: 256kcal
Author: Kim Hanna



Batter Wet Ingredients

  • 2 large eggs
  • 1/2 cup milk

Batter Dry Ingredients (can be measured and mixed at home)

  • 1/2 cup all-purpose flour
  • Pinch ground nutmeg
  • Pinch salt

For Pot

  • 2 tablespoons butter

Topping Ingredients

  • 1 pint fresh blueberries
  • 1 teaspoon sugar you may want to adjust the sugar amount based on the sweetness of the berries
  • 1 lemon zest 1/2 the lemon and juice the whole lemon
  • 2 tablespoons powdered sugar


  • Allow milk and eggs to come to room temperature.
  • Prepare the fruit by placing the blueberries, sugar, lemon juice and zest in a small bowl and set aside so the berries can macerate.
  • Prepare the batter by whisking the eggs, milk, flour, nutmeg and salt in medium size bowl.
  • Preheat 10 inch camp Dutch oven to 425 F degrees (27 total coals or briquettes = 18 on top of the lid/9 below the bottom of the oven). (see * Note)
  • Prepare the Dutch oven by melting the butter in the bottom of the pan.
  • Pour batter evenly over the melted butter.
  • Bake covered till puffed and slightly browned, about 30 minutes depending on your outside air temperature and altitude so adjust the baking time accordingly. Rotate the lid and oven in opposite directions 1/4 turn every 10 minutes for even baking. (see ** Note)
  • Serve topped with the macerated berries and sprinkle with powdered sugar.


*NOTE: If you are using a different oven size, use our Dutch Oven Temperature Chart to determine how many hot coals you need to maintain 425 F degrees. https://www.campingforfoodies.com/dutch-oven-temperature-chart/
**NOTE: To ensure even baking in your Dutch oven camping recipes, rotate the camp oven throughout the cooking time so everything cooks evenly. 1/4 turn for the bottom (say clockwise) then 1/4 turn in the opposite direction for the lid (this would be counterclockwise.) I like using a lid-lifter for this process but you can also use heat-resistant gloves or another favorite flameproof tool.


Serving: 1g | Calories: 256kcal | Carbohydrates: 38g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 94mg | Potassium: 227mg | Fiber: 4g | Sugar: 19g | Vitamin A: 429IU | Vitamin C: 26mg | Calcium: 70mg | Iron: 2mg

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  1. 5 stars
    Amazing recipe and one of my favorite fruit flavor combinations. We love it for a sweet-ish breakfast treat.

    1. Kim Hanna says:

      Hi Belinda! The combination of blueberries and lemon are at the top of my list. So glad to hear you enjoyed this Dutch baby! Happy Camping, Kim