Blueberry Lemon Dutch Baby Recipe

Ingredients:

• 3 large eggs, at room temperature
• 1/2 cup (120 ml) whole milk, at room temperature
• 1/2 cup (125 g) all-purpose flour
• 1 Tbsp (15 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• Zest of 1 lemon
• Pinch of salt
• 3 Tbsp (45 g) unsalted butter, cut into pieces
• 3/4 cup (180 ml) blueberries, rinsed and dried

Instructions:

1. Preheat oven: Preheat oven to 425°F (220°C) with a rack in the center. Place a 10-inch oven-safe skillet (like cast iron) in the oven to preheat.
2. Make batter: In a blender, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt. Blend on high speed until smooth.
3. Prepare skillet: Carefully remove the hot skillet from the oven and add butter. Melt and swirl to coat the bottom and sides.
4. Add blueberries: Add blueberries to the skillet and shake to coat in butter. Return skillet to the oven for 1 minute.
5. Pour batter: Remove skillet from the oven and pour batter over blueberries.
6. Bake: Bake for 16-18 minutes or until the Dutch baby is puffed and golden brown around the edges.
7. Serve: Remove from the oven, dust with powdered sugar if desired, and cut into wedges. Serve with maple syrup or your favorite pancake toppings.

Enjoy your delicious blueberry Dutch baby!