Blueberry Dutch Baby
Blueberry Dutch Baby, might seem indulgent but it’s super easy. In our house, special brunch items like blueberry pancakes or overnight yeast waffles are reserved for occasional Sunday mornings. But this Dutch baby is so much easier and still seems like a treat. Sometimes I just want something a little different on a weekend morning but I don’t want to spend forever putting it together. And, this recipe will allow the cook to eat with the rest of the table while the food is still hot.
This Blueberry Dutch Baby is quick, it’s super easy, and it looks amazing! Plus, you can easily switch up the kind of berries, or just put a compote or fresh berries on the side for adding at service. If you’re not familiar, this is more like a crepe batter but the eggs make it puff up while baking. Once baked it will collapse in the middle and have a slightly custardy texture. I like a little powdered sugar and syrup on mine but it’s not necessary. We served with eggs and sausage, any leftovers are sure to disappear quickly!
If you have a crowd for brunch it would be simple to make a multiple pans. This Dutch Baby can become a buffet bar with as many or as few toppings as you like. This recipe was adapted from Full Belly Sisters and was a winner on the first try.
Blueberry Dutch Baby
Ingredients
Ingredients
- 3 tbsp melted butter
- ½ cup whole milk at room temperature
- 3 large eggs at room temperature
- 1 tsp vanilla
- pinch of salt
- ½ cup all-purpose flour
- 1 tbsp butter for the pan
- ¾ cup blueberries
- powdered sugar for dusting
Instructions
Directions
- Preheat your oven to 450 degrees.
- Combine and whisk together in a bowl, melted butter, milk, eggs, and vanilla. Add the flour and salt and whisk until frothy. Place a 10" cast iron skillet in the oven for five minutes. Let the batter rest while the oven heats up if it has not yet preheated.
- Remove pan from the oven and add 1 Tablespoon butter to the pan, swirl melted butter to coat the bottom of the pan. Whisk the batter one more time to get it frothy again. Pour the batter into the hot pan, right on top of that melted butter. Top with the blueberries and place the pan back in the oven.
- Bake for 15 minutes. Do not open the oven door while baking.
Notes
