Blueberry Dutch Baby

Blueberry Dutch Baby
Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 20 Mins Total Time: 25 Mins

Blueberry Dutch Baby

This impressive breakfast dish is a celebration of blueberries and takes only 5 minutes of work! A 10-inch oven-proof skillet is needed for this recipe.

Ingredients

0/12 Ingredients
Adjust Servings

Instructions

0/9 Instructions
  • Adjust rack to upper-middle position and preheat oven to 425 F/218 C.
  • Whisk together flour, granulated sugar, salt, eggs, milk and vanilla in a medium bowl until no lumps remain, about 30 seconds.
  • In a separate bowl, combine 1 1/2 cups blueberries, brown sugar, cinnamon and lemon juice.
  • Place butter in a 10-inch oven-proof skillet and heat in the oven until butter is melted and begins to brown a bit, about 2 minutes.
  • Remove skillet from oven and take 1 tbs butter from pan and stir it into the blueberry mixture. Swirl the rest of the butter to coat the bottom of the pan.
  • Pour batter into the pan then sprinkle the blueberry mixture evenly over top.
  • Bake for 20 minutes, until the pancake edges are brown and the pancake is puffy.
  • Carefully remove the skillet from the oven. Using a heat-proof spatula, lift the cake from the skillet onto a serving plate.
  • Top with remaining blueberries, then sift icing sugar and grate lemon zest over top. Serve immediately.

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