Blueberry Lemon Dutch Baby
Ingredients
The batter
-
4
pcs
Eggs
-
3
Tbsp
Cane Sugar
-
1
tsp
Vanilla Extract
-
½
cup
All-Purpose Flour
-
2
Tbsp
Unsalted Butter (melted)
-
1
pinch
Sea Salt
-
1
pcs
Lemon (zested)
-
½
cup
Milk of choice
The topping
-
1
cup
Blueberries
-
2
Tbsp
Unsalted Butter
Instructions
- Add all batter ingredients to a blender and blend on low for about 20 seconds until just combined.
- Allow the batter to rest in the blender for about 10 minutes.
- Preheat the oven to 450°F and grease a 10-inch cast iron skillet with melted butter.
- Wash the blueberries and add them to the greased skillet, tossing to coat in butter.
- Pour the batter over the blueberries, ensuring it is evenly dispersed.
- Bake in the oven for 17-18 minutes until the Dutch Baby is fluffy and lightly browned.
- Remove from the oven, dust with powdered sugar and maple syrup if desired, serve, and enjoy.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
7g
Sodium
200mg
Cholesterol
180mg
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