Uploaded September 2020 | Updated September 2026, 2 weeks ago
Blueberry Streusel Cake
(For a 10-12” Camp Oven)
Ingredients:
In Small Bowl #1...
½ cup packed brown sugar
¼ cup all-purpose flour
3 tbsp. unsalted butter, melted
Pinch of salt
In Medium Bowl #2...
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. salt
In Large Bowl #3...
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup buttermilk (or whole milk)
1 tbsp. vanilla extract
2 tbsp. lemon zest
1 tbsp. lemon juice
2½ cups fresh blueberries (or frozen, tossed with 2 tbsp. flour)
Icing
1 measuring cup with pour spout
1 cup of powdered sugar
3 tbsp. lemon juice
Directions:
1. For the Small Bowl, whisk together the flour, sugar and salt. Add the melted butter, stir until crumbly and set aside.
2. For the Medium Bowl, stir together the flour, baking powder and salt. Set aside.
3. For the Large Bowl, beat the softened butter until smooth. (About 1 minute) Add sugar, beating mixture until fluffy. (About 2 minutes) Beat in eggs until smooth. Add vanilla and stir until blended. Add half the buttermilk and gradually stir in half the flour mixture, from Medium Bowl. Repeat this process to stir in the remaining milk and flour mixture. Gently fold in the lemon zest, lemon juice and blueberries
4. Preheat the camp oven for ten minutes, with briquettes for 350°F (14 on lid, 7 under the oven wall for a 10” oven) (17 on lid, 8 under oven wall for a 12” oven)
5. Place the batter mixture from the Large Bowl into the heated oven. Sprinkle the crumbly mixture from the small bowl on top of the batter mixture. Cover and bake for 50 minutes. After 50 minutes, check cake with a toothpick to see if it comes out clean after being inserted into the cake. The cake should be golden brown on top.
6. Remove cake from oven and place on a cooling rack for at least 15 minutes.
7. Using a measuring cup with a pour spout, combine icing ingredients, stirring until smooth. Drizzle over the top of the cake and Enjoy!!!
Webisode Index:
0:00 Intro
0:30 Opening
0:59 Small Bowl Mixture
2:45 Medium Bowl Mixture
3:37 Large Bowl Mixture
5:36 Lemon Prep
5:59 Adding Buttermilk
6:24 Adding Flour Mixture
7:42 Folding in Lemon & Berries
9:24 Ten Minute Preheat
10:35 Batter in Oven
11:22 Adding Streusel Topping
11:58 Fifty Minute Bake
12:14 Bake Check
12:35 Cooling Rack
12:52 Icing the Cake
14:25 Cut the Cake Please
15:02 Closing
15:21 Outro
15:56 Blueberry Soufflé Link
Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Pizza Dough Flour
King Arthur Flour shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Blueberry Streusel Cake
(For a 10-12” Camp Oven)
Ingredients:
In Small Bowl #1...
½ cup packed brown sugar
¼ cup all-purpose flour
3 tbsp. unsalted butter, melted
Pinch of salt
In Medium Bowl #2...
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. salt
In Large Bowl #3...
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
½ cup buttermilk (or whole milk)
1 tbsp. vanilla extract
2 tbsp. lemon zest
1 tbsp. lemon juice
2½ cups fresh blueberries (or frozen, tossed with 2 tbsp. flour)
Icing
1 measuring cup with pour spout
1 cup of powdered sugar
3 tbsp. lemon juice
Directions:
1. For the Small Bowl, whisk together the flour, sugar and salt. Add the melted butter, stir until crumbly and set aside.
2. For the Medium Bowl, stir together the flour, baking powder and salt. Set aside.
3. For the Large Bowl, beat the softened butter until smooth. (About 1 minute) Add sugar, beating mixture until fluffy. (About 2 minutes) Beat in eggs until smooth. Add vanilla and stir until blended. Add half the buttermilk and gradually stir in half the flour mixture, from Medium Bowl. Repeat this process to stir in the remaining milk and flour mixture. Gently fold in the lemon zest, lemon juice and blueberries
4. Preheat the camp oven for ten minutes, with briquettes for 350°F (14 on lid, 7 under the oven wall for a 10” oven) (17 on lid, 8 under oven wall for a 12” oven)
5. Place the batter mixture from the Large Bowl into the heated oven. Sprinkle the crumbly mixture from the small bowl on top of the batter mixture. Cover and bake for 50 minutes. After 50 minutes, check cake with a toothpick to see if it comes out clean after being inserted into the cake. The cake should be golden brown on top.
6. Remove cake from oven and place on a cooling rack for at least 15 minutes.
7. Using a measuring cup with a pour spout, combine icing ingredients, stirring until smooth. Drizzle over the top of the cake and Enjoy!!!
Webisode Index:
0:00 Intro
0:30 Opening
0:59 Small Bowl Mixture
2:45 Medium Bowl Mixture
3:37 Large Bowl Mixture
5:36 Lemon Prep
5:59 Adding Buttermilk
6:24 Adding Flour Mixture
7:42 Folding in Lemon & Berries
9:24 Ten Minute Preheat
10:35 Batter in Oven
11:22 Adding Streusel Topping
11:58 Fifty Minute Bake
12:14 Bake Check
12:35 Cooling Rack
12:52 Icing the Cake
14:25 Cut the Cake Please
15:02 Closing
15:21 Outro
15:56 Blueberry Soufflé Link
Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
Pizza Dough Flour
King Arthur Flour shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
