Lemon-Blueberry Dutch Baby

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By ALISON ASHTON https://twitter.com/ContentKitchn
Like a giant popover, a Dutch baby emerges from the oven puffed, golden and looking spectacular, yet it’s a super-easy brunch option. Trust us, guests will grab their phones to snap this Instagram-worthy beauty!

Make It Savory

Omit granulated sugar and lemon zest in batter. Before baking, sprinkle with finely grated Parmesan cheese and finely chopped fresh thyme or oregano.

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  • 4

Ingredients

  • 1 cup milk
  • 3/4 cup flour
  • 2 Tbsp granulated sugar
  • 1/2 tsp salt
  • 4 large eggs
  • Zest of 1 lemon
  • 4 Tbsp butter
  • 3/4 cup fresh blueberries
  • 2 tsp powdered sugar
  • Mint sprigs, for garnish (optional)
  • 1/2 cup lemon curd

Preparation

Step 1

Place rack in middle of oven. Preheat oven to 425°F.

Combine first 6 ingredients in a blender; blend until smooth.

Place butter in a heavy, ovenproof 10- to 12-inch skillet. Place in oven 3-5 minutes or until melted. Remove from oven. Swirl pan to coat with melted butter. Pour batter into pan. Bake 17-20 minutes or until puffed and golden. Remove from oven; sprinkle with blueberries. Sift powdered sugar over top. Garnish with mint sprigs, if desired. Serve with lemon curd.

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