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Recipe Printable
Blueberry Muffin Dutch Baby.
Equipment
- 12-inch cast-iron skillet or 9 x 12 baking dish
- mixing bowl and a whisk, food processor, or blender
Ingredients
- 1/4 cup salted butter
- ½ cup fresh or frozen and thawed blueberries
For the batter
- 6 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tbsp maple syrup
- 1/2 tbsp lemon zest, optional
- ½ tsp sea salt
- 1 tsp vanilla extract
- ⅛ tsp ground cinnamon, optional
Instructions
- Preheat a 10-12-inch cast-iron skillet in the oven at 400℉. In a mixing bowl, food processoror blender, combine all of the ingredients for the batter: eggs, milk, flour, maple syrup, lemon zest, salt, vanilla, and cinnamon until smooth.
- Once the oven is preheated, place the butter in the skillet until fully melted. Swirl the pan to make sure the bottom is coated in the melted butter.
- Add the blueberries to the hot butter, then slowly pour the batter over the top of the berries. Bake for 17-22 minutes, until the Dutch baby pancake has completely puffed up and is golden brown around the edges.Serve immediately.
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I just made this Dutch baby this morning. It is so good. I did add the lemon zest and cinnamon and really like it. I’m going to try making it with figs instead of blueberries in a few days as I have some.
Do these prep well? I’m thinking ok trying these on a sheet pan? Just curious if you’ve tried it.
Thanks 😊
Hey there,
I would say yes! It won’t be as puffy, but we reheat this as leftovers all the time, and it’s fantastic!
Enjoy 🙂
-Elizabeth