Blueberry Dutch Baby

On the weekends, after my second cup of coffee, I love to make breakfast. This Blueberry Dutch Baby is one of my favorites, it’s not too involved and is quick to make. It works out fine for me because I love my coffee in the morning! I can quickly get this in the oven and then sit, with my third cup of coffee while it bakes…ideal. Best of all, it tastes really delicious! Can you tell that I’m not a morning person? 

Blueberry Dutch Baby

A Dutch Baby is also known as a German Pancake. I think the only real difference is whether there is fruit included. I vote for fruit all the time! I also enjoy the contrast of the fruit and pancake, so I usually cook my fruit separate and spoon it on when the pancake comes out of the oven. You need to be quick, your pancake will collapse pretty darn quick… 

Blueberry Dutch Baby

 

Blueberry Dutch Baby

I like it when parts of the sides collapse over my fruit….

The pan I used for this Dutch Baby is a 10″ enameled cast iron skillet. You could use a regular cast iron frying pan or even a large pie plate. Just be sure whatever you use is oven safe to 425°F. If your pan is too big, the batter will spread out and your pancake will be quite thin. I like the 10″ because my pancake will be a little thicker on the bottom and is easier to remove from the pan….looking good!

Blueberry Dutch Baby

 

Blueberry Dutch Baby

 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast or Brunch
Serves: 2-4
Ingredients
  • 4 eggs
  • ⅔ cup flour
  • ⅔ cup milk
  • zest from ½ lemon
  • ½ teaspoon vanilla extract
  • 2 tablespoons unsalted butter

  • Blueberry Topping
  • 1 cup blueberries - fresh or frozen
  • zest of ½ lemon
  • 1 Tbsp cornstarch
  • ¼ cup sugar

Instructions
  1. Put a 10 or 12 inch cast iron pan in your cold oven and preheat the oven to 425°F.

  2. Combine eggs, flour, milk, lemon zest and vanilla in a bowl. Use a blender, whisk or immersion blender to blend until just smooth. Don't over blend.

  3. Once the oven is preheated, place the butter in the hot pan. Be careful! The pan handle will be HOT! Once melted, tilt pan to distribute the butter evenly. Pour the batter all at once into the pan. Bake for about 20 minutes, until pancake is puffed and golden.

  4. For the blueberry topping, combine the sugar and cornstarch in a small saucepan. Add the blueberries and lemon zest and cook over low heat, stirring constantly. Blueberries will burst and sauce will thicken.

  5. Spoon blueberry sauce over the Dutch Baby as soon as you remove it from the oven, serve immediately.

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Blueberry Dutch Baby Blueberry Dutch Baby