With a sweet, juicy filling plus a light and crisp crust, this decadent dish is delightful for brunch or dessert.
Once in a blue moon, my mom would whip up a Dutch baby for brunch, especially if it was a holiday. In particular, the blueberry Dutch baby has become a family favorite of ours because it only takes 30 minutes and a few simple steps to make. If you’ve got a blender and a cast iron skillet, these are the only two tools you need to craft an extravagant (yet totally easy) dish.
Buttery and berry-licious, the blueberry Dutch baby not only makes a great breakfast treat but an excellent dessert, too. How can this be? Well, it’s basically a pancake that crisps up at the edges with a glossy fruit filling. This delicious dish is an American evolution of German Pancakes, and has become a popular special-occasion brunch dish in the U.S.
Personally, I like to add a teaspoon of cardamom to the blueberries for a harmoniously warm and earthy flavor. But you could also use the same amount of cinnamon for a variation. Dust the top with powdered sugar or drizzle with maple syrup to enhance the sweet flavor of the berries.
Is This Blueberry Dutch Baby Healthy?
This is a sugary and carb-rich dish, so it’s best saved for special occasions. It does, however, have a small amount of protein in each serving due to the eggs, as well as vitamins and antioxidants from the blueberries. Once in a while, this can be a tasty treat to enjoy for brunch or dessert, especially if served alongside more nutritious options. To make this recipe suitable for a gluten-free diet, use gluten-free all-purpose flour instead of wheat-based flour.
Tasty Dutch Baby Variations
While the blueberry Dutch baby has a rich berry sweetness and a bright purple hue, there are a few other versions that shine just as brightly. As far as fruity fillings go, Dutch babies can be made with apples and cinnamon, peaches and honey, or a mix of your favorite berries. Anything from strawberries or raspberries to blackberries can be incorporated into this recipe, either alongside or in place of blueberries. Regardless of what you choose, I recommend using fresh fruit, which will have less water content than frozen. This prevents the Dutch baby from getting soggy, so it keeps its crispy crust.
How Do I Store Leftovers?
Dutch babies are best eaten right away. But if you have leftovers, you can cool them and store them in an airtight container for up to 1 day. Reheat in the oven at 350°F for about 10 minutes, or enjoy it cold. Freezing is not recommended.
Serving Suggestions
If there’s anything I’ve learned while putting together a big brunch for family and friends, it’s this: “the more, the merrier!” Fruity dishes like a blueberry Dutch baby balance out nicely with savory Air-Fryer Breakfast Potatoes, Zucchini and Eggs, Turkey Sausage, or Eggs in a Basket. If you want a sweet selection, choose from Heart-Shaped Pancakes, Strawberry Yogurt, or Eggless French Toast. I also find that a blueberry Dutch baby goes great with a Blueberry-Spinach Smoothie.
Ingredients
- 3 large eggs at room temperature
- 3/4 cup whole milk at room temperature
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
- 2 pinches salt
- 3 1/2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Confectioners’ sugar for dusting optional
Instructions
- Preheat your oven to 425°F (220°C). Place a 12-inch cast-iron skillet in the oven to heat.
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth and no lumps remain. Let batter rest for about 10 minutes while oven preheats.
- Carefully take the hot skillet out of the oven. Add the butter to the skillet and swirl it to coat the bottom and sides. Scatter the blueberries over the melted butter.
- Pour the batter over the blueberries in the skillet. Return the skillet to the oven and bake for 20 minutes, until the Dutch baby is puffed and golden brown.
- Take the dish out of the oven. Dust it with confectioners' sugar if you like. Slice and serve right away.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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