Fresh Lemon-Blueberry Dutch Baby

Name: Fresh Lemon-Blueberry Dutch Baby
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 4 tbsp Unsalted Butter (4 tablespoons butter, divided); ½ cup Whole Milk (1/2 cup (125 g) whole or 2% milk); ½ cup All-Purpose Flour (1/2 cup (64 grams) all-purpose flour); 4 pieces Egg (4 large eggs); 3 tbsp Granulated Sugar (3 tablespoons (43 g) granulated sugar); 1 tsp Vanilla (1 teaspoon vanilla); ¼ tsp Table Salt (1/4 teaspoon salt); 1 pinch Lemon (the zest of one lemon); 1 cup Blueberry (1 cup (154 g) blueberries); 0 pieces Icing Sugar (Confectioners sugar for dusting)

Fresh Lemon-Blueberry Dutch Baby - Breakfast (American)

25 minAmerican

Servings4

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Steps

1Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.
2Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
3Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
4Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.