Menu Enter a recipe name, ingredient, keyword...

Dutch Baby - Blueberry


Google Ads
Rate this recipe 4.5/5 (31 Votes)


  • 3 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1/2 cup whole milk, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3/4 cup fresh blueberries
  • Powdered sugar, for serving
  • Lemon wedges, for serving



Step 1

Heat the oven to 400 degrees F.

Put 1 tablespoon of the butter in a 10-inch cast iron pan and heat the pan in the oven for 3-5 minutes. Melt the remaining 2 tablespoons of butter and set aside to cool slightly.

Blend all ingredients until smooth and frothy; I use an immersion blender.

Fold in fruit.

Carefully remove the hot skillet from the oven and immediately pour the batter into the center. Bake for 25-30 minutes, do not open the oven while baking.

The Dutch baby will puff up in the center and the edges will be dark and crispy.

Serve warm with a sprinkling of powdered sugar and lemon wedges for squeezing.


You'll also love

Review this recipe

Blueberry Coffee Cake With Vanilla Glaze Peach & Blueberry Crumbles