Skip to content

Blueberry Dutch Baby

Published by Muggsy on September 30, 2022
Blueberry Dutch Baby
Print

Blueberry Dutch Baby

Recipe by Chef JohnCourse: Cooking, BakingDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

567

kcal

Ingredients

  • 1/2 cup all-purpose flour (packed)

  • 1/4 teaspoon fine salt

  • 1/4 teaspoon vanilla extract

  • 3 large eggs, room temperature

  • 2/3 cup milk, room temperature

  • 3 tablespoons clarified butter

  • 1/3 cup fresh blueberries, or more to taste

  • 1 tablespoon unsalted butter, melted

  • 1/2 lemon, juiced (Meyer lemon if possible)

  • 2 tablespoons powdered sugar, to taste

  • 2 tablespoons maple syrup, or to taste (optional)

Directions

  • Preheat the oven to 425 degrees F (200 C)
  • Combine flour, salt, vanilla extract, eggs, and milk in a high speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
  • Heat a 9 or 10 inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
  • Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over the top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20-25 minutes.
  • Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over the top as Dutch baby deflates. Dust with powdered sugar.
  • Cut into wedges and drizzle with maple syrup.

Recipe Video

Notes

  • If you don’t have a high-speed blender, a regular blender will work, but it may take a couple more minutes to blend the batter.
  • Clarified butter is butter that we’ve melted and skimmed off the milk solids from the top, which leaves us with just the pure butterfat. To make 3 tablespoons clarified butter, melt 4 tablespoons unsalted butter in a small, heavy saucepan over low heat without stirring, being careful not to burn it. As butter melts it will separate into 3 layers. Skim off the white foam with a spoon and save for another use. Remove the pan from the heat when butter is melted and no more foam rises to the top. Let it cool until more solids settle to the bottom, about 5 minutes. Skim off any last bits of foam. Slowly spoon off the clear butterfat into a glass measuring cup, leaving as much of the solids behind as you can. Line a mesh strainer with several layers of cheesecloth and pour the butterfat through the cheesecloth into a heat-proof bowl.
  • Any other fresh berry can be used in place of blueberries.
Published inCooking

Comments are closed.