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
- Preheat the oven to 425°F (220°C).
- In a blender, combine the flour, eggs, milk, sugar, vanilla extract, and salt. Blend until smooth and well combined.
- 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.
- Pour the batter into the skillet and sprinkle the blueberries evenly over the top.
- Transfer the skillet to the preheated oven and bake for 18-20 minutes, until the Dutch baby is puffed and golden brown.
- Remove from the oven and let it cool for a minute. Dust with powdered sugar.
- Cut into wedges and serve hot, drizzled with maple syrup.
