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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Lemon Dutch Baby Recipe

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This recipe for Blueberry Lemon Dutch Baby is from Noel Family Cookbook, 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:  
3 large eggs
1 cup whole milk
1 cup all-purpose flour
¼ cup granulated sugar
¼ tbs salt:
1 tbs vanilla extract:
Zest of 1 lemon
1 cup fresh blueberries
4 Tbls unsalted butter
Directions:
Directions:
1. Preheat the oven: Start by preheating your oven to 425°F .
2. Prepare the batter: In a mixing bowl, whisk together the eggs, milk, sugar, salt, and vanilla extract until well combined. Gradually add the flour and lemon zest, whisking until the batter is smooth. Be careful not to overmix; a few lumps are okay.
3. Melt the butter: Place a cast-iron skillet or oven-safe pan in the preheated oven. Add the butter to the pan and let it melt completely, swirling it around to coat the bottom and sides.
4. Add the batter: Once the butter is melted and bubbly, carefully pour the batter into the hot skillet. Immediately sprinkle the fresh blueberries over the top.
5. Bake: Return the skillet to the oven and bake for 20-25 minutes, or until the Dutch Baby is puffed and golden brown. Avoid opening the oven door during the first 15 minutes to prevent it from collapsing.
6. Serve: Once baked, remove the Dutch Baby from the oven. It will begin to deflate slightly as it cools. Dust with powdered sugar, squeeze fresh lemon juice over the top, and serve immediately with additional blueberries, lemon slices, or syrup if desired.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25 min

 

 

 

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