A LEMON-BLUEBERRY DUTCH BABY IS THE PERFECT WAY TO WELCOME SPRING

A Dutch baby pancake is a big puffy pancake that is baked in the oven and uses more egg than a traditional pancake, making it a bit more custardy. This one gets some blueberries, which burst and get a little jammy while baking. The edges and tops of a dutch baby get crispy while the center stays soft. Spread some lemon curd on top for a perfect spring brunch.

Did you try making this? Let us know how it went in the comments!

Yields: 4 servings

Prep Time: 5 mins

Total Time: 35 mins

Ingredients

• 3

  large eggs

• 3/4 c.

  (90 g.) all-purpose flour

• 3/4 c.

  whole milk

• 2 tbsp.

  granulated sugar

• Zest of 1 lemon

• 1/4 tsp.

  kosher salt

• 4 tbsp.

  unsalted butter

• 1/2 c.

  fresh or frozen blueberries

• Lemon curd and confectioners' sugar, for serving

Directions

1. Preheat oven to 425°. Place a medium cast-iron skillet in oven to preheat.
2. In a blender, blend eggs, flour, milk, granulated sugar, lemon zest, and salt until smooth and foamy, about 2 minutes.
3. Place butter in preheated skillet and return to oven until butter is melted, 3 to 5 minutes. Carefully pour batter into center of skillet. Top with blueberries.
4. Bake Dutch baby until golden brown and puffed, 20 to 23 minutes. Let cool 5 minutes.
5. Top with lemon curd and dust with confectioners’ sugar.

Related Video: Lemon Blueberry Poke Cake

2023-03-20T16:24:02Z dg43tfdfdgfd