This works in the oven in a 10-inch cast iron skillet. It works equally well in a 10-inch dutch oven. Just be careful not to get too much heat underneath.
Ingredients:
Preparation
Oil the inside of a 10-inch dutch oven and preheat with 6 briquettes bottom heat and 14 briquettes top heat while mixing the cake batter.
In a large mixing bowl, lightly beat the eggs. Whisk in melted butter, sugar, and milk. In another bowl, mix together flour, baking powder, baking soda, and salt. Whisk into the egg mixture. Fold in the blueberries until combined. Spread evenly into preheated dutch oven and bake for 45-50 minutes or until cake is golden brown and springs back when touched.
Note: This recipe can be multiplied by 1½ and cooked in a 12-inch dutch oven with 8 briquettes bottom heat and 16 briquettes top heat.
Ingredients:
- 2 cups all purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick butter, melted
- 2 eggs
- 1 cup sugar
- 1 cup milk
- 10 ounces blueberries
Preparation
Oil the inside of a 10-inch dutch oven and preheat with 6 briquettes bottom heat and 14 briquettes top heat while mixing the cake batter.
In a large mixing bowl, lightly beat the eggs. Whisk in melted butter, sugar, and milk. In another bowl, mix together flour, baking powder, baking soda, and salt. Whisk into the egg mixture. Fold in the blueberries until combined. Spread evenly into preheated dutch oven and bake for 45-50 minutes or until cake is golden brown and springs back when touched.
Note: This recipe can be multiplied by 1½ and cooked in a 12-inch dutch oven with 8 briquettes bottom heat and 16 briquettes top heat.