Blueberry Dutch Baby
Blueberry Dutch Baby is an impressive yet easy dish that brings joy to any table. Whether hosting a brunch or treating yourself, this puffed pancake will become a favorite. Serve it hot, garnish it generously, and savor the irresistible combination of light, fluffy, and fruity perfection!
Ingredients
- 4 large eggs, at room temperature
- 1 cup milk at room temperature,
- 1 cup all-purpose flour
- 2 tbsp sugar
- ¼ tsp salt
- 2 tbsp butter
- 1 cup fresh or frozen blueberries
- Confectioner's sugar, fresh fruits, syrup
Instructions
- Preheat the oven to 425°F.
- In a blender, combine eggs, milk, flour, sugar, and salt and blend until it's very smooth.
- Put the butter in an oven-safe 12-inch skillet and place it in the oven until the skillet is hot and the butter is melted.
- Carefully remove from the oven and coat the butter in the bottom and sides of the skillet.
- Pour the batter into the hot skillet, add blueberries, return to the oven, and bake for 15 minutes or until the pancake has puffed and is golden brown along the edges.
- Dust with confectioner's sugar and serve hot.