Blueberry Dutch Baby
Craving a hearty and delicious breakfast? Look no further than this fluffy Blueberry Dutch Baby. This classic German pancake-style dish is sure to satisfy your sweet tooth. Packed with fresh blueberries and served with a dollop of cream and icing sugar, it’s the perfect way to start your day.
Blueberry Dutch Baby
Servings: 4
Indulge in a fluffy, golden-brown Dutch baby bursting with fresh blueberries. This delightful breakfast or brunch treat is a cinch to make and perfect for sharing. Serve with a dollop of cream and a dusting of icing sugar for an extra touch of sweetness.
Print Recipe
Ingredients
- 4 tablespoons butter
- 6 eggs
- 1 cup full cream milk
- 1 cup plain flour
- Pinch of salt
- 1 tsp cinnamon
- 1 vanilla pod scraped
- 1 1/2 cups fresh blueberries
- Dollop cream & icing sugar to serve with
Instructions
- Combine eggs, milk, flour salt, cinnamon and vanilla in a blender and pulse until you have a smooth batter. Allow the batter to sit for 30 minutes.
- Heat the oven to 220c
- Add the butter and blueberries to your oven dish cast iron pan and allow to cook for 2-3 minutes or until the butter melts.
- Add the batter, and return to the oven immediately, cooking for 22 minutes, or until puffy and golden
- Serve with dollop cream and icing sugar
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