Blueberry Dutchbaby
Get ready to indulge in a fluffy Blueberry Dutch Baby that’s as delightful as it is simple to whip up! This oven-baked pancake puffs up beautifully, thanks to a mix of eggs and milk, while juicy blueberries add a burst of sweetness. Perfect for brunch, dessert, or any time you crave a cozy treat!
Prep
15
min
Cook
22
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 ½ cups fresh blueberries (360 ml)
🥛Dairy & Eggs(3)
- 4 tablespoons butter (56 g)
- 6 eggs
- 1 cup milk (240 ml)
🫙Pantry Staples(2)
- 1 cup flour (125 g)
- 1 teaspoon vanilla (5 ml)
🧂Spices & Seasonings(2)
- pinch of cinnamon
- 1/2 teaspoon salt (2.5 ml)
📦Other(1)
- Toppings: whipped cream, maple syrup, powdered sugar, yogurt, bananas-whatever you want!optional
👨🍳 Instructions
- 1
Combine eggs, milk, flour, salt, cinnamon, and vanilla in a blender and pulse until evenly combined and smooth. Let batter rest for 30 minutes at room temperature or up to overnight in the fridge.
- 2
When ready to bake, preheat oven to 425 degrees F.
- 3
Cut the butter into pats and arrange in a 9x13 inch baking dish or 14 inch cast iron pan & then add blueberries and place in oven for about 2-3 minutes, or until butter melts.
- 4
Pour the batter over the melted butter and berries and immediately return to the oven.
- 5
Bake for 22 minutes or until edges have puffed up and started to turn brown.
- 6
Cut into slices & serve warm with powdered sugar, syrup, or whipped cream and other toppings.
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