A Blueberry Dutch Baby is a fluffy, oven-puffed pancake with golden, crispy edges and a soft, custardy center, topped with sweet, juicy blueberries. This stunning breakfast or brunch dish comes together quickly and bakes to perfection in just 20 minutes. Whether you’re hosting guests or enjoying a lazy weekend morning, this dish is a showstopper!
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Why You’ll Love This Blueberry Dutch Baby
- Easy to Make: No flipping required—just mix, pour, and bake!
- Beautiful Presentation: It puffs up dramatically in the oven and looks gourmet.
- Bursting with Berries: Sweet blueberries add the perfect pop of flavor.
- Versatile: Enjoy it as-is or dress it up with your favorite toppings.
Ingredients for Blueberry Dutch Baby
- 3 large eggs (at room temperature)
- ½ cup all-purpose flour
- ½ cup whole milk (at room temperature)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh or frozen blueberries
For Toppings (Optional):
- Powdered sugar, for dusting
- Maple syrup or honey
- Whipped cream or yogurt
- Additional fresh blueberries
Tools You’ll Need
- Blender or mixing bowl with whisk
- 10- or 12-inch oven-safe skillet (cast iron works best)
- Oven mitts (it gets hot!)
How to Make a Blueberry Dutch Baby
1. Preheat the Oven
- Preheat your oven to 425°F (220°C). Place the skillet inside the oven to heat while you prepare the batter.
2. Make the Batter
- In a blender or mixing bowl, combine the eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until smooth and lump-free. Let the batter rest for 5 minutes.
3. Heat the Butter
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around until melted and the skillet is fully coated.
4. Add the Batter and Blueberries
- Pour the batter into the hot skillet. Sprinkle the blueberries evenly over the top.
- Quickly return the skillet to the oven.
5. Bake to Perfection
- Bake for 18-20 minutes or until the Dutch baby is puffed and golden brown around the edges. Avoid opening the oven door while it bakes, as this could cause it to deflate.
6. Serve Warm
- Once out of the oven, the Dutch baby will begin to deflate slightly (this is normal!). Dust with powdered sugar and add your favorite toppings.
Serving Suggestions
- Drizzle with maple syrup or honey for a sweet touch.
- Add a dollop of whipped cream or Greek yogurt for creaminess.
- Top with extra blueberries, strawberries, or sliced bananas.
Tips for the Best Dutch Baby
- Room Temperature Ingredients: Ensures the batter puffs up properly.
- Preheat the Skillet: A hot pan helps create the signature puff.
- Don’t Overmix: Blend or whisk just until smooth to avoid a dense texture.
- Use Fresh or Frozen Blueberries: Both work, but if using frozen, don’t thaw them—add directly to the batter.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it can make the Dutch baby soggy.
Frequently Asked Questions (FAQ)
Q1: Can I make this without a cast-iron skillet?
Yes! Any oven-safe skillet or baking dish will work. Just ensure it’s hot before adding the batter.
Q2: Can I add other fruits?
Absolutely! Strawberries, raspberries, or sliced apples make excellent additions.
Q3: Can I make the batter ahead of time?
It’s best to make and use the batter fresh, but you can prepare it up to 1 hour in advance and let it rest at room temperature.
Conclusion: A Sweet Breakfast Treat
This Blueberry Dutch Baby is the perfect blend of simplicity and elegance. The crispy edges, custardy center, and burst of blueberries make it a brunch favorite. Give it a try—you’ll be hooked on the first bite!
Did you make this recipe? Tag us on social media with your beautiful creations!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Nutritional Information (per serving)
- Calories: 230
- Protein: 7g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 2g
Grab a fork and dive into this fluffy, berry-filled delight!
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Blueberry Dutch Baby
- Total Time: 30 minutes
Description
A Blueberry Dutch Baby is a fluffy, oven-puffed pancake with golden, crispy edges and a soft, custardy center, topped with sweet, juicy blueberries. This stunning breakfast or brunch dish comes together quickly and bakes to perfection in just 20 minutes. Whether you’re hosting guests or enjoying a lazy weekend morning, this dish is a showstopper!
Subscribe to our newsletter for more irresistible breakfast ideas delivered to your inbox!
Ingredients
- 3 large eggs (at room temperature)
- ½ cup all-purpose flour
- ½ cup whole milk (at room temperature)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh or frozen blueberries
For Toppings (Optional):
- Powdered sugar, for dusting
- Maple syrup or honey
- Whipped cream or yogurt
- Additional fresh blueberries
Instructions
Preheat the Oven
- Preheat your oven to 425°F (220°C). Place the skillet inside the oven to heat while you prepare the batter.
2. Make the Batter
- In a blender or mixing bowl, combine the eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until smooth and lump-free. Let the batter rest for 5 minutes.
3. Heat the Butter
- Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl it around until melted and the skillet is fully coated.
4. Add the Batter and Blueberries
- Pour the batter into the hot skillet. Sprinkle the blueberries evenly over the top.
- Quickly return the skillet to the oven.
5. Bake to Perfection
- Bake for 18-20 minutes or until the Dutch baby is puffed and golden brown around the edges. Avoid opening the oven door while it bakes, as this could cause it to deflate.
6. Serve Warm
- Once out of the oven, the Dutch baby will begin to deflate slightly (this is normal!). Dust with powdered sugar and add your favorite toppings.
Notes
- Room Temperature Ingredients: Ensures the batter puffs up properly.
- Preheat the Skillet: A hot pan helps create the signature puff.
- Don’t Overmix: Blend or whisk just until smooth to avoid a dense texture.
- Use Fresh or Frozen Blueberries: Both work, but if using frozen, don’t thaw them—add directly to the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Dutch
