Lemon-Blueberry Dutch Baby

Lemon-Blueberry Dutch Baby


Our favorite thing to wake up to.
  • 3 large eggs
  • ¾ c. (90 g.) all-purpose flour
  • ¾ c. whole milk
  • 2 tbsp. granulated sugar
  • Zest of 1 lemon
  • ¼ tsp. kosher salt
  • 4 tbsp. unsalted butter
  • ½ c. fresh or frozen blueberries
  • Lemon curd and confectioners' sugar, for serving
  1. Preheat oven to 425°. Place a medium cast-iron skillet in oven to preheat.
  2. In a blender, blend eggs, flour, milk, granulated sugar, lemon zest, and salt until smooth and foamy, about 2 minutes.
  3. Place butter in preheated skillet and return to oven until butter is melted, 3 to 5 minutes. Carefully pour batter into center of skillet. Top with blueberries.
  4. Bake Dutch baby until golden brown and puffed, 20 to 23 minutes. Let cool 5 minutes.
  5. Top with lemon curd and dust with confectioners’ sugar.

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