The first time I made a Blueberry Dutch Baby, the smell of warm blueberries and vanilla filled my kitchen and brought back memories of lazy weekend mornings with family. We would gather around the table, eagerly waiting for that magical puff of batter to emerge from the oven. This dish matters because it brings a sense of comfort and joy, turning a simple breakfast into something special. When you take a bite, you experience the airy texture and the burst of sweetness from the blueberries, making every moment feel like a celebration. What’s truly special about this recipe is its ease and versatility; it can be enjoyed for breakfast, brunch, or even dessert.
why make this recipe
Making a Blueberry Dutch Baby is a delightful way to start your day. It’s not only simple to prepare, but it also requires minimal ingredients and little cleanup. The dish is baked in one pan, making it easy to serve directly from the oven to the table. Plus, the combination of fluffy batter and juicy blueberries make for a treat that feels indulgent without being time-consuming. This recipe is perfect for impressing guests or enjoying a cozy day at home.
how to make Blueberry Dutch Baby
Ingredients:
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Powdered sugar for serving
Directions:
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until smooth.
- Heat a cast iron skillet over medium heat and melt the butter until bubbly.
- Pour the batter into the skillet and sprinkle the fresh blueberries on top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are puffed and golden.
- Remove from the oven and dust with powdered sugar before serving.
how to serve Blueberry Dutch Baby
Serve your Blueberry Dutch Baby warm right out of the oven. It is best enjoyed fresh, dusted with powdered sugar. You can also add a dollop of whipped cream or a drizzle of maple syrup for extra sweetness. Pairing it with a cup of coffee or tea makes for a delightful breakfast or brunch experience.
how to store Blueberry Dutch Baby
If you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. To reheat, simply place it in the oven at 350°F (175°C) for about 10 minutes until warmed through again. Note that it may lose some of its puffiness after refrigeration.
tips to make Blueberry Dutch Baby
- Use room temperature eggs for a fluffier texture.
- Don’t skip the step of preheating the skillet; this helps the edges puff up beautifully.
- Feel free to experiment with different fruits, like sliced peaches or raspberries, for a twist on the recipe.
variation
You can make a Lemon Blueberry Dutch Baby by adding the zest of one lemon to the batter for a bright, refreshing flavor.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just toss them in a bit of flour before adding to the batter to prevent them from sinking.
Can I make the batter ahead of time?
While it’s best to make the batter fresh, you can whisk the dry ingredients together in advance and combine with wet ingredients just before cooking.
Is it possible to make this recipe gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend to make a gluten-free version of this Dutch Baby.
Blueberry Dutch Baby
Ingredients
Main Ingredients
- 3 large large eggs Use room temperature for fluffiness.
- 1/2 cup milk
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter Melt until bubbly in skillet.
- 1 cup fresh blueberries Can use frozen blueberries; toss in flour first.
- to taste Powdered sugar For serving.
Method
Preparation
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until smooth.
- Heat a cast iron skillet over medium heat and melt the butter until bubbly.
- Pour the batter into the skillet and sprinkle the fresh blueberries on top.
Cooking
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are puffed and golden.
- Remove from the oven and dust with powdered sugar before serving.