This blueberry dutch baby is an easier, less sweet version of your typical American pancake. It’s also easier, and doesn’t involve standing in front of a hot burner while spooning batter, little by little.
It also contains no sugar aside from the fruit, and is only as difficult as blending a few ingredients together. While I’m not a huge pancake fan, this really strikes the balance between sweet and savory for me.
What You Need to Make It
To make this dutch baby you’ll need things like flour, milk, and eggs. While you don’t need blueberries to make this, I think they’re a great addition if you have them.
Any plain all-purpose flour should work here. I wouldn’t use self-rising since that may affect the texture, as this doesn’t contain leaveners (like baking powder).
I recommend using whole cow’s milk for this. While I haven’t done it with this, I’ve tried using plant-based milk for Yorkshire pudding, which didn’t work very well. Since these are somewhat similar techniques, I recommend avoiding plant-based milks if you can.
The recipe calls for large eggs, but you may be able to use medium and jumbo as well. It may not be quite the same, but I don’t see them ruining the recipe, either.
The batter
How to Make Blueberry Dutch Baby
To make this dutch baby, you’ll need to run most of the ingredients through a blender. This greatly simplifies the mixing process, which may otherwise be difficult with such a high-moisture batter.
You’ll then preheat an oven-safe pan until it’s very hot before adding butter. If you don’t have clarified butter, I recommend using a lower heat so the butter doesn’t burn. The result won’t be quite the same, but things should work out fine.
Finally you’ll bake until the top is browned and everything is cooked through. Once done, squeeze over one or two lemon halves and sprinkle with sugar (ideally powdered, but granulated also works).
Final Thoughts and Other Posts
If you like this recipe for blueberry dutch baby, consider sharing with friends and family. You can also check out my recipe for waffle French toast.
For even more recipes, you can follow me on Wix and Pinterest, which will alert you of my new posts. My next post will be a recipe for a strawberry ganache cake. If that sounds good to you, be sure to follow 🙂
Recipe
Ingredients
3 large eggs 1/2 cup whole milk, 122 grams 1/2 cup flour, 75 grams 1/2 tsp kosher salt, 6 grams 1/2 tsp vanilla extract, 2 grams 2 Tbsps clarified unsalted butter, 28 grams 1 cup blueberries, 139 grams Lemon juice, for serving Powdered sugar or granulated sugar, for serving*
Preparation
Preheat your oven to 425 F.
Add the eggs, milk, flour, salt, and vanilla to a blender** and mix until well-blended.
Preheat a large pan*** over medium-high heat. Melt the butter, then pour in the batter.
Bake for about 20 minutes or until the top is lightly golden brown. Serve with sugar and lemon juice.
Notes
* Since the batter doesn’t contain any sugar, don’t be too stingy with the sugar. While this isn’t meant to be cake or pie, you don’t want it bland, either.
** I usually blend for about 30 seconds, while scraping the sides down as necessary. Be sure you get any dry patches of flour that may hide away between the batter and inside the blender.
*** I like to use a cast iron pan, but anything oven-safe for 425 F should work.
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