Blueberry Dutch Baby Delight

Name: Blueberry Dutch Baby Delight
Total time: 35 min
Yield: 2
Ingredients: 125 g all-purpose flour; 1.25 ml fine salt; 1.25 ml pure vanilla extract; 3 large eggs, at room temperature; 160 ml milk, at room temperature; 45 g clarified butter, melted; 80 g fresh blueberries, or more to taste; 15 g unsalted butter, melted; 1/2 Meyer lemon, juiced; 30 g powdered sugar, or to taste; 30 ml maple syrup, or to taste

Experience the delightful texture contrast of crispy, crusty outside and soft, custardy, fruity center in this blueberry Dutch baby.

35 min

easy

567kcal

calories

56g

carbohydrates

33g

fat

fiber

16g

protein

556mg

sodium

26g

sugar

Ingredients

125 g all-purpose flour

1.25 ml fine salt

1.25 ml pure vanilla extract

3 large eggs, at room temperature

160 ml milk, at room temperature

45 g clarified butter, melted

80 g fresh blueberries, or more to taste

15 g unsalted butter, melted

1/2 Meyer lemon, juiced

30 g powdered sugar, or to taste

30 ml maple syrup, or to taste

Directions

Step 1

Preheat the oven to 220°C (425°F).

Step 2

In a high-speed blender, combine flour, salt, vanilla extract, eggs, and milk. Blend on high speed until completely smooth and very thin, about 1 minute.

Step 3

Place a 23- or 25-cm cast iron skillet over high heat. Add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.

Step 4

Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.

Step 5

Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.

Step 6

Cut in wedges to serve and drizzle with maple syrup.