Brie usually gets all the attention when it comes to warm cheese dips, but Camembert may be the better choice when the toppings are sweet. Its earthier flavor stands up to lemon curd, fresh blueberries and honey instead of disappearing underneath them.
As the scored wheel melts over the fire, the Camembert opens into the skillet and mixes with the warm berries and lemon curd. Serve it immediately with crusty bread or crispy buttercream bread for scooping.
At a Glance
Everything you need to know before you fire up the grill.
- Score a whole wheel of camembert in a diamond pattern
- Surround with lemon curd and fresh blueberries
- Grill in a cast iron skillet over live fire until the cheese oozes through the scores
- Best eaten immediately, straight from the skillet with buttercream bread
This recipe is part of my skillet cheese dip series, where I pair a whole wheel of cheese with different toppings and melt it over live fire.
Why Camembert Works Better With Sweet Toppings
This is a whole wheel of camembert, scored deep into the rind and melted in a cast iron skillet over live fire. The scoring lets the cheese ooze open as it heats instead of staying trapped under the rind.
Lemons and blueberries go together so beautifully. So for this skillet cheese dip recipe, lemon curd and fresh blueberries are added around the wheel.
They soften and mix into the cheese as it cooks with a touch of honey and almonds.
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Heat Grill: Light your coals in a charcoal chimney or grill and heat to medium heat, until ashed over.
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Score: Drizzle oil in a 10-inch cast iron skillet. Set the whole wheel of camembert in the center. Use a knife to score deep diamonds through the rind.
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Build: Spoon the lemon curd around the cheese, filling the space around the wheel. Scatter the blueberries onto the curd. Drizzle honey across the top and add the sliced almonds.
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Cook: Place the skillet on the grill grate over the coals and cook uncovered for 15-20 minutes, until the scored diamonds pull apart and the cheese is glossy and soft in the center.
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Serve: Remove from the grill and enjoy right away.
Calories: 369kcalCarbohydrates: 31gProtein: 14gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 41mgSodium: 563mgPotassium: 201mgFiber: 2gSugar: 27gVitamin A: 495IUVitamin C: 5mgCalcium: 242mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Camembert: One whole wheel. Earthier and stronger than brie, which is exactly why it holds up against sweet toppings without disappearing.
- Lemon Curd: Make your own or keep it easy and buy jarred lemon curd.
- Blueberries: Fresh, scattered around the wheel. They soften and slightly burst as they warm.
- Honey: Drizzled on top at the end.
- Sliced Almonds: for crunch and a toasted finish.
- Oil: for the skillet, so the cheese doesn’t stick.
Substitutions: Swap brie for camembert, if you like. You can also use frozen blueberries.
See the full recipe card above for servings and a full list of ingredients.
How to Cook Lemon Blueberry Camembert Skillet Dip
Light your charcoal in a chimney or your grill and let it come to medium heat. That’s when the coals have ashed over and burned for a bit. Add the grill grate on top.
Step 1: Score the wheel
Drizzle oil in a 9 or 10-inch cast iron skillet. I like using the Lodge Cast Iron Pie Pan for my sweeter skillet cheese dips.
Set the whole wheel of camembert in the center. Score the top in a deep diamond pattern, cutting all the way through the rind. This is what lets the cheese ooze out as it melts.
Step 2: Build the skillet
Spoon lemon curd around the cheese, filling the space around the wheel. Scatter the blueberries onto the curd. Drizzle honey across the top and add a handful of sliced almonds.
Step 3: Grill it
Place the skillet on the grill grate over the coals, uncovered. Cook until the scored diamonds pull apart and the cheese turns glossy and soft in the center. This usually takes 15-20 minutes.
How to Serve Lemon Blueberry Camembert Skillet Dip
Bring the skillet straight to the table while it’s warm. Crusty bread, baguette slices, or buttercream bread work best for scooping through the melted cheese and warm blueberries.
Try to enjoy it right away, because the cheese firms back up as it cools.
Storage
Spoon leftovers into an airtight container. Store it in the fridge for up to four days. Reheat gently in a low oven or microwave.
GCG Pro Pitmaster Tips
- Score the cheese deep so it melts better
- Use jarred lemon curd to save time
- I like adding a lot of blueberries to this to create a beautiful jam
Frequently Asked Questions
Yes. Brie is milder and creamier, so the flavor will be gentler, but the technique is identical.
Yes. Bake at 375F for about 15-18 minutes, until the rind cracks and the cheese is visibly melted.
This usually means the cuts weren’t deep enough, or the wheel needs a few more minutes over the heat. The scores need to go all the way through the rind, not just mark the surface.
Yes. You can layer everything together in the skillet and refrigerate it. Then, pull it out of the fridge when you light your coals. Add the skillet to the grill when the coals are ready.
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