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Blueberry Dutch Baby


Recipe source: Food and Wine | July 2015

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Rate this recipe 4.6/5 (12 Votes)


  • 3/4 cup all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup pomegranate juice
  • 3 eggs
  • 6 tablespoons salted butter
  • 1 cup blueberries
  • Confectioners’ sugar, for dusting


Servings 4
Adapted from


Step 1

Preheat the oven to 425°. In a bowl, whisk the flour with the milk, pomegranate juice and eggs until blended. In a 12-inch skillet, melt the butter over 
high heat until foamy. Pour in the batter and sprinkle on the blueberries. Transfer the skillet to the oven and bake for 20 minutes, until the pancake is golden brown. Dust the pancake with confectioners’ sugar and serve immediately.

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