BLUEBERRY LEMON DUTCH BABY
Ingredients:
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup blueberries
- Powdered sugar, lemon curd, or maple syrup for serving
Instructions:
1. Blend the eggs, milk, flour, vanilla, lemon zest, sugar, and salt in a blender until smooth and frothy. Let the batter rest for at least 30 minutes .
2. Preheat the oven to 425°F. Place a 10-inch oven-safe skillet on the middle rack and heat it for 10-15 minutes
3. Carefully take the hot skillet out of the oven and set it on the stove. Add the butter and swirl until fully melted .
4. Toss in the blueberries, making sure they’re evenly coated in the melted butter
5. Pour the batter over the blueberries and return the skillet to the oven. Bake for 18-22 minutes until puffed and golden brown. Avoid opening the oven while baking .
6. Remove the skillet from the oven—the Dutch baby will deflate as it cools. Dust with powdered sugar and serve with lemon curd or maple syrup, if desired .
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