Blueberry Dutch Baby
Blueberry Dutch Baby is a delightful cross between a big pancake and a thick crepe, this Dutch Baby is a great group breakfast item.
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
Remove the pan from the oven. The top will be golden and very puffy. The center will flatten shortly after removing it from the oven. Top with powdered sugar and serve immediately.