Lemon Blueberry Dutch Baby

This recipe, that I found at The Foodie Physician, is so quick to make, looks beautiful, and tastes amazing.  I served it with lemon drizzle and maple syrup. Next time I'll have lemon curd too. 

Lemon Blueberry Dutch Baby

2 T. unsalted butter, divided
1 ½ c. fresh or frozen blueberries
3 large eggs
¾ c. milk
¾ c. flour 
½ t. vanilla extract
Zest of 1 lemon
2 T. fresh lemon juice
2 T. light brown sugar
¼ t. salt

Preheat oven to 400°.

Place 1 tablespoon of butter in a 10-inch cast iron skillet (or other oven-safe skillet). Place the skillet in the oven for a few minutes just until the butter is melted. Remove from oven and spread blueberries evenly in the skillet.

Melt the remaining tablespoon of butter and pour into blender. Add eggs, milk, flour, vanilla, lemon zest, lemon juice, sugar, and salt. Blend until smooth. 

Slowly pour batter over the blueberries in the skillet, and put skillet in the oven. Bake 20-25 minutes until puffed up and golden brown. Remove from oven and serve warm with desired toppings (Lemon curd, maple syrup, powdered sugar, or lemon drizzle (recipe below). It is normal for it to fall shortly after being removed from the oven. 

Lemon drizzle:
¾ c. powdered sugar
¼ t. vanilla extract
Fresh lemon juice 

Mix powdered sugar and vanilla extract. Add enough lemon juice to make desired consistency. Mix until smooth. 

Mini Chocolate Cherry Tarts

I've been making these cute tarts for years. I have a mini heart tart pan that I often use for these (in the photo at the bottom of the post), but I also like them in my regular mini muffin pan. The mini muffins are a little bigger and hold more cream cheese filling.  

Mini Chocolate Cherry Tarts 

Pastry Crust: 

1 1/2 c. flour 

1/3 c. sugar 

1/4 c. unsweetened cocoa 

1/2 c. butter or margarine 

3-5 T. water 

Cream Cheese Mixture: 

4 oz. cream cheese 

1/4 c. sugar 

1 egg 

1/2 t. vanilla or almond extract 

Preheat oven to 350°F. In a small bowl, combine flour, sugar and cocoa. Cut in butter until pieces are the size of small peas. Sprinkle with water, tossing until moistened and dough sticks together. Form into 1 inch diameter log. Divide pastry into around 28 balls. Place in ungreased mini-muffin pan; press dough evenly, using tart tamper, to make a shell.

In new bowl, beat cream cheese until light and creamy, gradually add sugar, mix well. Add egg and vanilla and mix well. Top unbaked tarts with cream cheese mixture. Bake for 15-20 minutes or until done. Remove from pans; cool completely. Top each with teaspoon of cherry pie filling.