Blueberry Dutch Baby

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.

• Difficulty: Easy
• Category: Other Desserts

Ingredients

• 1/2 cup all-purpose flour ( 2.5 oz/71 g)
• 1 tbsp granulated sugar (15 ml)
• 1/2 tsp salt (2.5 ml)
• 2 large eggs
• 2/3 cup whole milk of half and half (158 ml)
• 1 tsp vanilla extract (5 ml)
• 2 1/2 cups (591 ml) fresh blueberries divided (or 1 1/2 cups frozen and 1 cup fresh)
• 2 tbsp packed brown sugar (30 ml)
• 1/2 tsp cinnamon (2.5 ml)
• 1 tsp lemon juice (5 ml)
• Icing Sugar to dust top
• grated lemon zest for top (optional)

Instructions

1. Adjust rack to upper-middle position and preheat oven to 425 F/218 C.
2. Whisk together flour, granulated sugar, salt, eggs, milk and vanilla in a medium bowl until no lumps remain, about 30 seconds.
3. In a separate bowl, combine 1 1/2 cups blueberries, brown sugar, cinnamon and lemon juice.
4. 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.
5. 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.
6. Pour batter into the pan then sprinkle the blueberry mixture evenly over top.
7. Bake for 20 minutes, until the pancake edges are brown and the pancake is puffy.
8. Carefully remove the skillet from the oven. Using a heat-proof spatula, lift the cake from the skillet onto a serving plate.
9. Top with remaining blueberries, then sift icing sugar and grate lemon zest over top. Serve immediately.