Description
Crisp golden edges frame delicate blueberry lemon dutch baby, a stunning breakfast masterpiece showcasing sunlight-kissed flavors from European culinary traditions. Delicate pancake magic emerges from skilled skillet technique, promising pure morning delight you’ll savor with each elegant bite.
Ingredients
Scale
Main Ingredients:
- 3 large eggs, at room temperature
- 3/4 cup (180 milliliters) milk, at room temperature
- 1 cup (150 grams) fresh or frozen blueberries
- 3/4 cup (95 grams) all-purpose flour
Flavoring Ingredients:
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon (12 grams) sugar
- 1/4 teaspoon kosher salt
Cooking Ingredients:
- 3 tablespoons (45 grams) unsalted butter
Serving Suggestions:
- Powdered sugar
- Lemon curd
- Maple syrup
Instructions
- Prepare for baking by heating the oven to a robust 425°F (220°C), positioning an ovenproof skillet inside to warm thoroughly.
- Craft a silky batter by blending eggs, milk, flour, vanilla, lemon zest, sugar, and salt until perfectly smooth and aerated.
- Extract the scorching skillet from the oven and swiftly introduce butter, allowing it to melt and coat every surface with a golden sheen.
- Gently cascade the whipped batter into the sizzling skillet, creating an even layer, then artfully scatter fresh blueberries across the surface.
- Return the skillet to the oven’s embrace, allowing the Dutch baby to transform for 15-20 minutes until the edges rise dramatically and achieve a rich golden-brown complexion.
- Carefully extract the puffed creation from the oven and invert onto a waiting serving plate with a swift, confident motion.
- Embellish the warm Dutch baby with a delicate dusting of powdered sugar, a dollop of tangy lemon curd, or a drizzle of pure maple syrup to elevate the sensory experience.
Notes
- Swap out regular flour for gluten-free flour blend to make this recipe celiac-friendly and equally delicious.
- Add a pinch of cinnamon or nutmeg to the batter for a warm, subtle spice that complements the blueberry and lemon flavors.
- Use frozen blueberries if fresh are not available, but rinse and pat them dry to prevent excess moisture from affecting the batter’s texture.
- For a lighter version, replace whole milk with almond or oat milk and use less butter for a healthier alternative without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 150 mg