Dutch Baby with Blueberry Sauce in a 10 inch cast iron skillet.
This is so good. Great breakfast or just any time of the day for a snack. No bowls required, just a blender, a pan, and a sieve for the powdered sugar. The lemon adds just the right amount of acidity to this meal.
4 tablespoons butter
3 eggs, lightly beaten
1 cup whole milk
3/4 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Pinch of ground nutmeg
Pinch of salt
2 tablespoons confectioners’ sugar
Lemon wedges and blueberry sauce
2 pints blueberries, fresh or frozen
1/4 cup granulated sugar
1 tablespoon lemon juice
Cut the butter into a 10 inch cast iron skillet. Place on the middle rack of the oven and preheat to 450 degrees F.
Meanwhile, pour the eggs into a blender and blend on high until light and foamy. Remove the lid and add milk, flour, granulated sugar, vanilla, nutmeg, and salt. Blend again until all ingredients are completely incorporated.
Remove the pan from oven, pour in the batter, and return to the oven immediately. Bake for 18 minutes, or until golden and puffy.
While the Dutch baby cooks, make the blueberry sauce. In a nonreactive saucepan, stir together the blueberries, granulated sugar, and lemon juice. Simmer until the blueberries begin to pop, about 15 minutes. Mash lightly to release more juice. Let cool.
When the Dutch baby is done, remove from oven and use an offset spatula to lift it onto a cutting board. Cut into sedges. Sift confectioners’ sugar over each piece and serve with lemon wedges and blueberry sauce.
Tell me what your thoughts are on this delicious little breakfast item. What are your thoughts? Anything we can change? Have you fixed this another way?