Blueberry Dutch Baby

This blueberry Dutch Baby was so good, I made it two weekends in a row! It’s simple to put together, takes 15 minutes to bake, and is an impressive dish to serve for a Sunday brunch.

  • 1/2 cup milk
  • 1/2 cup flour
  • 4 large eggs
  • zest of 1 lemon
  • 1 cup fresh blueberries
  • 1/4 teaspoon salt
  • 3 tablespoons granulated sugar
  • 4 tablespoons butter, divided
  • 1 teaspoon vanilla extract
  • confectioners sugar
  1. Preheat oven to 450º.
  2. Melt 2 tablespoons butter. Add melted butter, milk, flour, eggs, lemon zest, salt, sugar, and vanilla in a blender and process. Scrape down the sides, and process again.
  3. Melt the remaining butter in a 10 inch cast iron skillet over medium-high heat, add the blueberries, and give them a shake. Pour in the batter and transfer into the oven. Bake for 15 minutes, remove from oven and dust with confectioners sugar. Serves four.



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2 Responses to Blueberry Dutch Baby

  1. Old NFO says:

    Drooling over here…

  2. Tina Garceau says:

    Give it a try – it’s soooo good!

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