Blueberry Lemon Dutch Baby
Ingredients
- 4 tbsp butter divided in 2
- ½ cup milk whole or 2%
- ½ cup all-purpose flour
- 4 eggs large
- 3 tbsp granulated sugar
- 1 tsp vanilla
- ¼ tsp salt
- 1 lemon zest
- 1 cup blueberries
- confectioners sugar for dusting
- maple syrup
Instructions
- Place oven rack in middle position and preheat to 450℉.
- Place a 9- or 10- inch cast iron skillet over low heat on stovetop while you prepare batter.
- Mix 2 tbsp of melted butter, milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest and blend until smooth.
- Place remaining 2 tbsp of butter into cast iron skillet. Turn up heat to medium-high. Let butter melt and add blueberries. Shake to coat blueberries in butter.
- Immediately pour batter over the blueberries and transfer skillet to oven. Bake until the pancake is puffed and golden, about 15 minutes.
- Remove pan from oven, and dust with confectioners sugar (optional). Serve immediately with optional maple syrup.
Notes
Cranberry Orange variation:
Substitute 1 ½ cups cranberries for blueberries, and zest of one orange for lemon.