wonderful Blueberry Lemon Dutch Baby . . .

For the Dutch Baby:

3 large eggs

3/4 cup whole milk

3/4 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon vanilla extract

Zest of 1 lemon

1/4 teaspoon salt

2 tablespoons unsalted butter

1/2 cup fresh blueberries

 

For Topping:

Powdered sugar (for dusting)

Maple syrup (for drizzling)

Additional fresh blueberries

Fresh mint leaves (optional, for garnish)

 

Step-by-Step Instructions:

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C).

Place a 10-inch cast-iron skillet or oven-safe skillet in the oven to heat up.

Step 2: Prepare the Batter

In a blender or mixing bowl, combine the eggs, milk, flour, sugar, vanilla extract, lemon zest, and salt. Blend or whisk until smooth.

Step 3: Bake the Dutch Baby

Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.

Pour the batter into the skillet and sprinkle the blueberries evenly over the top.

Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch baby is puffed and golden brown.

Step 4: Serve and Enjoy

Remove the Dutch baby from the oven and let it cool for a few minutes (it will deflate slightly, which is normal).

Dust with powdered sugar and top with additional fresh blueberries.

Drizzle with maple syrup and garnish with fresh mint leaves, if desired.

Slice and serve warm.

 

Tips for the Perfect Dutch Baby

Use Room Temperature Ingredients: Let the eggs and milk come to room temperature for a fluffier texture.

Don’t Open the Oven: Resist the urge to open the oven while the Dutch baby is baking. This can cause it to deflate.

Customize the Fruit: Swap blueberries for raspberries, blackberries, or sliced strawberries.

Add a Citrus Twist: Use orange zest instead of lemon for a different flavor profile.