The true magic of this blueberry Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center.
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
567 Calories
Recipe Instructions
Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
Step 3
Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
Step 4
Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
Step 5
Cut in wedges to serve and drizzle with maple syrup.
Step 6
Place a 9- or 10-inch cast iron skillet over high heat; add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
Ingredients
1 tablespoon unsalted butter, melted
2 tablespoons powdered sugar, or to taste
3 large eggs, at room temperature
2 tablespoons maple syrup, or to taste
3 tablespoons clarified butter, melted
0.25 teaspoon pure vanilla extract
0.25 teaspoon fine salt
0.5 cup packed all-purpose flour
0.5 Meyer lemon, juiced
0.66666668653488 cup milk, at room temperature
0.33333334326744 cup fresh blueberries, or more to taste
