Fluffy and Delicious Blueberry Dutch Baby Recipe

Indulge in this delectable blueberry Dutch baby for a breakfast or brunch treat. This fluffy and custardy pancake is bursting with sweet blueberries, making it a delightful way to start your day. The batter is simple to make and the Dutch baby bakes up in a hot skillet, creating a gorgeous puffy pancake that is crispy around the edges. Serve it hot from the oven, dusted with powdered sugar and accompanied by a drizzle of maple syrup for a truly sumptuous experience.

Ingredients

• 1 cup all-purpose flour
• 4 large eggs
• 1 cup whole milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup fresh blueberries
• Powdered sugar, for dusting
• Maple syrup, for serving

Directions

1. Preheat the oven to 425°F (220°C).
2. In a blender, combine the flour, eggs, milk, sugar, vanilla extract, and salt. Blend until smooth and well combined.
3. Place a 10-inch cast iron skillet or oven-safe skillet on the stovetop over medium heat. Add the butter and melt until it starts to sizzle.
4. Pour the batter into the skillet and sprinkle the blueberries evenly over the top.
5. Transfer the skillet to the preheated oven and bake for 18-20 minutes, until the Dutch baby is puffed and golden brown.
6. Remove from the oven and let it cool for a minute. Dust with powdered sugar.
7. Cut into wedges and serve hot, drizzled with maple syrup.

Interesting Facts