Lemon Blueberry Dutch Baby

Whip up this giant lemon blueberry Dutch baby studded with fresh berries that serves up to 6 people! Mix the batter in a blender, pour, and bake until golden.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Ingredients

4 Tablespoons unsalted butter
3 large eggs , room temp
¾ cup milk , room temp
¾ cup all-purpose flour
3 Tablespoons granulated sugar , divided
½ teaspoon salt
½ teaspoon vanilla extract
1-2 lemons , zested
¾ cup blueberries , washed and fully dried

Optional toppings: Powdered sugar, lemon curd, syrup, whipped cream

Instructions

Preheat oven to 400°F.
Combine the milk and eggs in a blender and blend for about 30 seconds. Then add in 3/4 cup flour, 2 Tablespoons sugar, 2 teaspoons lemon zest, 1/2 teaspoon salt and 1/2 teaspoon vanilla. Mix until smooth. Allow batter to sit about 10 minutes.
Combine 1 Tablespoon of sugar and 2 teaspoons lemon zest. Rub the lemon zest into the sugar until fragrant. Then toss with the blueberries.
Slice the butter into a 10-inch cast iron skillet (can also use 9" pie plate). Then place pan into the oven until melted (about 2 minutes). Pull out and swirl or brush the butter onto the edges of the pan.
Pour batter over melted butter and sprinkle blueberries over top. Bake 18-20 mins, or until golden brown. Slice and serve warm with your favorite toppings.

Notes

Note: Make sure to use fresh eggs for a better rise.

Storage: Store leftovers in a covered container in the refrigerator up to 3 days.

Nutrition