For those unfamiliar with a Dutch baby, think of it as a lighter, airier alternative to a crepe or pancake. Recently, I was looking for any excuse to use my cast iron skillet to make breakfast and stumbled upon this Blueberry Dutch Baby recipe.
I am happy to report that my first attempt at making a Dutch baby was a successful one. The result yielded a tasty, beautiful, skillet-sized popover with crispy edges and a soft interior. And while I enjoyed the tartness of the blueberries, I definitely recommend adhering to the directions below and drizzling maple syrup over everything. There is no sugar in the batter and the Dutch baby needs the syrup’s sweetness.
Also, if you do not feel like taking a few extra minutes to make clarified butter, I imagine using regular butter will suffice. If you aren’t into blueberries, please feel free substitute with raspberries or strawberries (or just about any fruit). Finally, instead of the suggested blender, I opted for my KitchenAid standing mixer because I love it and felt it could do just as good of a job. Per usual, it did not let me down.
-½ cup packed all-purpose flour
-¼ teaspoon fine salt
-¼ teaspoon pure vanilla extract
-3 large eggs, at room temperature
-⅔ cup milk, at room temperature
-3 tablespoons clarified butter, melted
-⅓ cup fresh blueberries, or more to taste
-1 tablespoon unsalted butter, melted
-½ Meyer lemon, juiced
-2 tablespoons powdered sugar, or to taste
-2 tablespoons maple syrup, or to taste
1. Preheat the oven to 425 degrees F.
2. Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
3. Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
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.
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.
6. Cut in wedges to serve and drizzle with maple syrup.