Blueberry Lemon Dutch Baby (Print Version)
# Ingredients:
→ Batter
01 -
3 large eggs, room temperature
02 -
3/4 cup milk, room temperature
03 -
3/4 cup all-purpose flour
04 -
1/2 teaspoon vanilla extract
05 -
Zest of 1 lemon (approximately 2 teaspoons)
06 -
1 tablespoon sugar
07 -
1/4 teaspoon kosher salt
→ For cooking and serving
08 -
3 tablespoons unsalted butter
09 -
1 cup blueberries
10 -
Powdered sugar, lemon curd, or maple syrup for serving
# Instructions:
01 -
Preheat your oven to 425°F (220°C) and place a cast-iron skillet or oven-safe pan inside to heat up.
02 -
In a mixing bowl, whisk together eggs, milk, flour, vanilla extract, lemon zest, sugar, and kosher salt until smooth.
03 -
Carefully remove the hot skillet from the oven, add the unsalted butter, and allow it to melt completely.
04 -
Once the butter is melted and bubbling, pour the batter into the skillet. Sprinkle the blueberries evenly over the top.
05 -
Return the skillet to the oven and bake for 20-25 minutes, or until edges are puffed and golden brown.
06 -
Carefully remove the Dutch baby from the oven—it will puff up and then begin to deflate slightly. Serve warm, dusted with powdered sugar, and accompanied by lemon curd or maple syrup if desired.
# Notes:
01 -
Ensure eggs and milk are at room temperature for a smoother batter.