Blueberry Dutch Baby
A Dutch Baby (The “Dutch” here is a reference to Germany, rather than Denmark) is perfect for when you want a treat that doesn’t weigh you down and comes together quickly. It’s also easy to scale the recipe for serving more in case you have friends and family over.
Ingredients:
- 3 large eggs, at room temperature
- 2⁄3 cup milk, at room temperature
- 1⁄2 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon vanilla extract
- 3 tablespoons clarified butter, plus 1 tablespoon clarified butter, melted (you could use regular butter, but clarified is preferred for its high smoke temp)
- 1⁄3 cup fresh blueberries
- 1 tablespoon unsalted butter, melted
- 1⁄2 Meyer lemon, juiced
- 2 tablespoons powdered sugar, or to taste
- 2 tablespoons maple syrup, or to taste (Optional)
Equipment:
- Heavy 9-11″ skillet that can go in the oven (cast iron works well, but use what you’ve got)
- A blender
- Pastry brush
- Fine mesh strainer or mesh tea ball for the powdered sugar
Directions:
- Pre-heat your oven to 425F. Add the eggs, milk, flour, salt and vanilla extract to your blender and blend on medium to medium-high for 1-minute. Meanwhile, add 3 Tbsp. clarified butter to the heavy bottomed skillet and preheat your skillet over high heat. Once the clarified butter is melted spread it around the entire inside of the pan using a pastry brush or paper towel folded over several times, being careful of the hot pan.
- Pour your batter directly from the blender into your hot skillet, sprinkle your blueberries on top and then immediately transfer the skillet to your pre-heated 425F oven and bake for 20-25 min.
- Carefully remove your skillet from the oven and brush the top of your Dutch baby with the remaining 1 Tbsp. of clarified butter, drizzle the lemon juice on top, and sprinkle with powdered sugar. Slice and serve with maple syrup.
