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Blueberry Lemon Dutch Baby Delight

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A delightful pancake soufflé featuring fresh blueberries and zesty lemon, perfect for brunch or family gatherings.

Ingredients

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  • 3 large Eggs (at room temperature)
  • 3/4 cup Milk (at room temperature)
  • 3/4 cup All-purpose flour
  • 1/2 teaspoon Vanilla extract
  • 1 tablespoon Sugar
  • 1/4 teaspoon Kosher salt
  • 3 tablespoons Unsalted butter
  • 1 cup Blueberries
  • Powdered sugar (for dusting)
  • Lemon curd or maple syrup (for serving)
  • 2 teaspoons Lemon zest (from 1 lemon)

Instructions

  1. In a blender, combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until completely smooth and frothy. Let the batter rest for at least 30 minutes at room temperature.
  2. While the batter rests, preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet on the middle rack. Let it heat for about 10-15 minutes.
  3. Carefully remove the hot skillet from the oven and set it over medium-low heat on the stove. Add the unsalted butter and swirl it until melted.
  4. Sprinkle the blueberries evenly into the skillet, gently tossing them in the melted butter.
  5. Pour the rested batter over the prepared blueberries in the skillet without stirring.
  6. Return the skillet to the oven and bake for 18-22 minutes, or until puffed and golden around the edges.
  7. Dust with powdered sugar and serve straight from the skillet with your favorite toppings.

Notes

Make sure to bring all ingredients to room temperature for the best results. Leftovers can be stored in the fridge for up to 2 days.

Nutrition

Find it online: https://us.recipesfood.org/blueberry-lemon-dutch-baby-recipe/

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