Blueberry Dutch Baby
A delightful blend of fluffy, custardy goodness studded with vibrant blueberries that burst with juicy flavor, perfect for turning ordinary mornings into extraordinary memories.
Ingredients
Main Ingredients
- 3 large large eggs (preferably organic)
- 3/4 cup milk (whole milk or any milk alternative) For creaminess
- 3/4 cup all-purpose flour Use gluten-free flour for a GF option
- 1/4 cup sugar Can reduce to 2 tablespoons for less sweetness
- 1 teaspoon vanilla extract Real vanilla makes all the difference
- 1/4 teaspoon salt To enhance flavor
- 2 tablespoons unsalted butter At room temperature
- 1 cup fresh blueberries Or frozen if fresh isn't available
- powdered sugar for serving For a touch of sweetness
Instructions
Preparation
- Preheat Your Oven: Set your oven to 425°F (220°C).
- Mix the Batter: In a mixing bowl, whisk together 3 large eggs and 3/4 cup milk until pale and frothy.
- Incorporate Dry Ingredients: Gradually add 3/4 cup all-purpose flour, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Stir until smooth.
- Heat Your Skillet: Place your cast iron skillet in the oven for about 5 minutes until hot.
- Melt the Butter: Carefully remove the skillet and add 2 tablespoons of unsalted butter, swirling it until melted.
- Pour the Batter: Immediately pour the batter into the skillet and scatter 1 cup of fresh blueberries on top.
Baking
- Bake in the oven for 20-25 minutes, watching for the edges to puff up and turn golden brown.
- Serve Hot: Remove from the oven, dust with powdered sugar, and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. You can whip up the batter and refrigerate overnight.