Lemon Blueberry Dutch Baby
This light and fluffy soufflé studded with blueberries and a burst of lemon is truly an impressive breakfast for any occasion!
Servings: 4
Ingredients
- 4 T. butter divided
- 1/2 c. milk
- 4 lg. eggs
- 1 tsp. vanilla extract
- 1/2 c. all-purpose flour
- 3 T. granulated sugar
- 1/4 tsp. kosher salt
- Zest of 1 lemon
- 1 c. blueberries
- confectioners’ sugar for dusting
- Lemon wedges for serving
Instructions
- Position a rack in the middle of your oven, then preheat the oven to 450 degrees.
- Place a 10-inch cast iron skillet on the stovetop over low heat while you prepare the batter.
- Melt 2 tablespoons of butter and transfer to a blender. Add the milk, eggs, vanilla, flour, sugar, salt, and lemon zest, blend until smooth. (Do not skip this step or the batter will be lumpy.)
- Place the remaining 2 tablespoons of butter into the 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 carefully transfer the skillet to the oven.
- Bake until the pancake is puffed and golden, about 15 minutes.
- TO SERVE: Remove the skillet from the oven. Cut and serve immediately. Dust with confectioners’ sugar and a squeeze of lemon juice, or drizzle with blueberry or maple syrup, and top with whipped cream. Enjoy!
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