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!
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Ingredients
Scale
- 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