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Simple Blackberry Cake for Camping: No-Fuss Dutch Oven Dessert

A simple, one-bowl blackberry cake baked in a Dutch oven over campfire coals. No mixer, no fuss — just juicy berries and a tender crumb.
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Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour or use all-purpose if preferred
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup whole milk or buttermilk
  • 1/3 cup neutral oil like canola or melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh blackberries plus a few extra for topping
  • 1 tablespoon turbinado sugar optional, for a crunchy top

Method
 

  1. Light your campfire or charcoal chimney. You need about 25-30 hot coals for a 10-inch Dutch oven.
  2. In a large bowl, whisk together both flours, sugar, baking powder, and salt.
  3. In a separate bowl, beat the egg, then stir in the milk, oil, and vanilla.
  4. Pour the wet ingredients into the dry. Stir with a fork until just combined — a few lumps are fine. Do not overmix.
  5. Gently fold in the blackberries. Reserve a handful for the top.
  6. Grease the inside of your Dutch oven with oil or butter. Pour in the batter and spread evenly.
  7. Scatter the reserved blackberries on top and sprinkle with turbadino sugar.
  8. Place the lid on the Dutch oven. Arrange coals in a ring around the bottom and pile the rest on the lid. Aim for about 6 coals underneath and 20 on top.
  9. Bake for 30-35 minutes. Rotate the pot and lid in opposite directions every 10 minutes for even heat.
  10. Check doneness by inserting a toothpick or skewer into the center — it should come out clean or with a few moist crumbs. The top should be golden and springy.
  11. Carefully lift the lid away from you to avoid steam. Let the cake cool in the pot for 10 minutes before slicing. Serve warm or at room temperature.