Description
A light and fluffy Dutch baby topped with fresh blueberries and dusted with powdered sugar.
Ingredients
Scale
- 3 large eggs (room temperature)
- ½ cup all-purpose flour
- ½ cup whole milk (room temperature)
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 lemon (zest and juice)
- 2 tbsp butter
- 1 cup fresh blueberries
- powdered sugar
- extra lemon zest
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter.
- In a blender or bowl, add the eggs, flour, milk, sugar, vanilla, and lemon zest. Blend or whisk until completely smooth and lump-free.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and bubbling.
- Scatter the blueberries evenly over the bottom of the skillet. Pour the batter directly into the center of the pan.
- Return the skillet to the oven and bake for 18–20 minutes, until the Dutch baby is puffed, golden, and deeply crisp around the edges.
- Dust generously with powdered sugar and sprinkle with extra lemon zest. Serve immediately while it’s still puffed and warm.
Notes
- Serve with a dollop of whipped cream for extra indulgence.
- This dish can be customized with different seasonal fruits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg