Blueberry Lemon Dutch Baby

A Dutch Baby is one amongst my favorite weekend breakfasts. It feels special while not being a great deal of labor or taking a great deal of your time. Plus, it’s a complete stunner! It’s spectacular with none fuss. I mean, the batter gets caught up in seconds with some facilitate from associate degree immersion mixer (or regular blender), and it comes out of the kitchen appliance all puffed and golden, with crisp edges and a custardy center. Such a lot drama!

Blueberry Lemon Dutch Baby

I love serving them merely with wedges of lemon for compression and sugar, or syrup for the husband, however each once in a very whereas I prefer to combine up a fast and fruity sauce to form this breakfast even a lot of special. 

This Dutch child keeps the classic lemon flavor intact however dresses it up with vivacious blueberries and softly topping. It’s an excellent jazz group and therefore the sauce will be created within the twenty minutes that it takes this kitchen appliance hot cake to bake. Breakfast for the win!

Blueberry Lemon Dutch Baby

  • 2 tablespoons unsalted butter
  • 4 eggs
  • ⅔ cup flour
  • ⅔ cup milk
  • 2 teaspoons lemon zest
  • ½ teaspoon vanilla extract

For the blueberry topping :
  • 1 cup blueberries, frozen is fine
  • 2 teaspoons lemon juice
  • 3-4 tablespoons sugar
  • zest of ½ lemon

  1. Place a 10-12 inch cast iron skillet in the oven and heat to 425˚F.
  2. In a mixing bowl or a blender combine the eggs, flour, milk, zest, and vanilla. Using an immersion blender (or just the using a blender) blend until everything is smooth and just combined, but not foamy. Place the butter into the preheated cast iron skillet and swirl to melt. Once the butter is melted pour in the batter all at once and place in the hot oven. Bake for about 20 minutes, until the Dutch Baby is puffed and golden.
  3. While the Dutch Baby bakes make the blueberry topping. In a sauce a saucepan combine all of the ingredients and heat over medium until the berries release their juices, begin to bubble, and become tender. Top the Dutch Baby with the sauce and some softly whipped cream.

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