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