A dutch Baby is a cross between a popover and a pancake and puffs up dramatically in the oven. It’s one of those recipes that is impressive yet incredibly simple…a blender recipe and only 15 minutes in the oven. This Blueberry Lemon Dutch Baby is loaded with juicy blueberries and tangy lemon zest. A lovely spring starter!
Blueberry Lemon Dutch Baby
Serve: 4 slices
- 3 large eggs, room temperature
- 1/2 cup whole milk, room temperature
- 1/2 cup all-purpose flour
- 1 Tbsp granulated sugar
- 1 tsp vanilla extract
- zest of 1 lemon
- Pinch of salt
- 3 Tbsp unsalted butter, cut into pieces
- 3/4 cup blueberries, rinsed and dried
- Preheat the oven to 425°F with a rack in the center of the oven. Set a 10″ oven-safe skillet, such as cast iron, into the oven while it preheats.
- Meanwhile, in the jar of a blender, combine your eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Cover the blender and blend on high speed for about 30 seconds or until the mixture is completely smooth. Scrape down the sides of the blender if needed to make sure all of the flour is well incorporated.
- Carefully remove the hot pan from the oven using oven mitts. Add 3 tablespoons of butter to your hot pan. Melt and swirl to coat the bottom and sides of the pan. The butter will sizzle. Add the blueberries and shake the pan to coat them in butter, then return the skillet to the oven for one minute. You want to warm up the blueberries so they don’t hinder the rise of the pancake.
- Remove the skillet from the oven and pour the batter over your blueberries.
- Bake for 16 to 18 minutes or until the pancake is puffed and golden brown around the edges.
- Remove from the oven, dust with powdered sugar if desired, and cut into wedges. Serve with maple syrup or your favorite pancake toppings. Adapted from: Natasha Kitchen
