I love to cook, but I don’t always love the clean up. And while chopping can be therapeutic, I do get bored after a little bit. I do love to read recipes and try and imagine a world where I can really execute a dish perfectly; usually I make a mess. Recently, I’ve been working on finding easy recipes that require enough technical skills to make it seem like I’m a fantastic cook. But they’re really just helping me become a better cook. I recently saw a recipe for a Dutch Baby from Nerds With Knives. It seemed easy enough, and looked like something fun to make with a friend for breakfast so my girlfriend and I decided to give it a whirl. Spoiler alert, this recipe was super easy and sure to impress all of your friends!
Blueberry Lemon Dutch Baby
If you don’t know – a Dutch Baby is a mix between a crepe, a pancake, and a pop-over. And it is 100% delicious. Recently, lemon – blueberry has been my favorite flavor combination. I started making jam over the summer with extra farmers market produce (recipe coming soon) and I’m always looking for uses other than toast and jam.
Blueberry-Lemon Dutch Baby
The breakfast you didn't know you were missing.
Ingredients
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon sliced thin
- 2 teaspoons finely grated lemon zest 1 small lemon
- Pinch of kosher salt
- 4 tablespoons unsalted butter
- ¼ cup lemon curd
- ¼ cup blueberry-lemon jam
- ½ pint blueberries
- Confectioners sugar for dusting optional
Instructions
-
Preheat oven to 425º F
-
Add eggs, flour, milk, sugar, vanilla, salt, and lemon zest together into a blender and blend until smooth.
-
Place butter in a cast iron skillet and place in the oven until butter has melted (just a few minutes, don’t wander off). Pour the batter into the pan, return them to oven and bake for 20 minutes, until the pancake is puffed and golden.
-
Lower oven temperature to 300 degrees and bake five minutes longer.
-
Remove the pancake from the oven, top with lemon curd, blueberry-lemon jam, fresh berries, and sliced lemon.
-
Dust with confectioners’ sugar
-
Cut Dutch Baby into wedges and enjoy!
Blueberry Lemon Dutch Baby
Since we made this recipe, I’ve been looking up other alternatives because it was so easy to make and insanely delicious. I think a bacon, egg, and cheese Dutch Baby will be in my future!
You can see what other dishes I’m cooking, here.
Drooling for more? Check me out on Facebook and Instagram.
Looking for a place to eat? Check out Rachel’s Baltimore Restaurant List.
Categories: My Kitchen
Yay! Your first recipe! Looks good. 🙂 A question – what size skillet did you use?
Thanks! I’ve been working on my cooking.
I believe the skillet is 10 inches.
Very good! Made it this morning for Christmas breakfast 🙂
awesome! I’m glad you enjoyed it 🙂