Blueberry Dutch Baby
Enjoy brunch perfection with this blueberry dutch baby recipe. This airy pancake, adorned with a burst of sweet blueberries, is sure to captivate your taste buds and become a delightful morning treat!
Servings: 1
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Ingredients
- 3 eggs
- ½ cup milk
- ½ cup all purpose flour
- 1 Tbsp sugar
- ½ tsp baking powder
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 Tbsp butter
- ¼ fresh blueberries
- ½ tsp lemon zest
- Icing sugar
- Butter
- Maple syrup
Instructions
- Preheat the oven to 450 degrees fahrenheit and put a 9 inch skillet on the middle rack of the hot oven.
- Blend together eggs, milk, flour, sugar, salt, zest and vanilla.
- Mix for about 1 minute until frothy.
- When the oven comes to temperature, remove the hot pan.
- Coat the heated skillet with melted butter, add the blueberries and then the pancake batter.
- Bake for 15 minutes or until the pancake is golden brown and puffy.
- Serve warm with butter, syrup and a sprinkle of icing sugar.
Nutrition
Serving: 1serving | Calories: 1282kcal | Carbohydrates: 201g | Protein: 30g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 629mg | Sodium: 1285mg | Fiber: 2g | Sugar: 149g