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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Lemon Blueberry Dutch Baby (Parade Magazine 3/25/18) Recipe

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This recipe for Lemon Blueberry Dutch Baby (Parade Magazine 3/25/18) is from The Trouy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup of milk
3/4 cup of flour
2 Tbsp granulated sugar
1/2 tsp salt
4 large eggs
Zest of 1 lemon
Directions:
Directions:
Preheat oven to 425
In a blender, combine the milk, flour, sugar, salt, eggs and lemon zest. Blend until smooth
Put 4 tbsp of butter in large ovenproof skillet and melt in the over 3-5 minutes
Pour batter into the hot pan and return to the oven, baking 17-20 minutes

Rises in the oven then quickly deflates after removing the pan form the oven.
Sprinkle with 3/4 cup of blueberries.
Sift powdered sugar on the top

Use syrup if desired
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
10 minutes plus cooking time
Personal Notes:
Personal Notes:
Great for brunches. We enjoyed this at one of our sister weekends! Goes well with Mimosas!!

 

 

 

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