Fresh Lemon Blueberry Dutch Baby (Print Version)
# Ingredients:
01 -
4 tablespoons butter, divided
02 -
1/2 cup (125 g) whole or 2% milk
03 -
1/2 cup (64 g) all-purpose flour
04 -
4 large eggs
05 -
3 tablespoons (43 g) granulated sugar
06 -
1 teaspoon vanilla
07 -
1/4 teaspoon salt
08 -
Zest of one lemon
09 -
1 cup (154 g) blueberries
10 -
Confectioners’ sugar for dusting
# Instructions:
01 -
Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop and keep it over low heat while you prepare the batter.
02 -
Melt two tablespoons of butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. Do not skip this step to avoid lumps.
03 -
Place the remaining 2 tablespoons of butter into the cast iron skillet and turn the heat up to medium-high. Let the butter melt, then add the blueberries and give the skillet a shake.
04 -
Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, approximately 15 minutes.
05 -
Remove the pan from the oven, dust with confectioners’ sugar if desired, cut into portions, and serve immediately with maple syrup.
# Notes:
01 -
For a cranberry variation, replace the blueberries with 1.5 cups of cranberries and substitute the lemon zest with the zest of one orange.