Best Blueberry Dutch Baby Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEF JOHN'S BLUEBERRY DUTCH BABY



Chef John's Blueberry Dutch Baby image

You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 11

½ cup packed all-purpose flour
¼ teaspoon fine salt
¼ teaspoon pure vanilla extract
3 large eggs, at room temperature
⅔ cup milk, at room temperature
3 tablespoons clarified butter, melted
⅓ cup fresh blueberries, or more to taste
1 tablespoon unsalted butter, melted
½ Meyer lemon, juiced
2 tablespoons powdered sugar, or to taste
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees 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 top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
  • Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
  • Cut in wedges to serve and drizzle with maple syrup.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g

BLUEBERRY DUTCH BABY



Blueberry Dutch Baby image

Spruce up your Dutch baby by adding blueberries - this easy puffed pancake is quick and easy to make and will surely delight your family.

Provided by Lena

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

3 large eggs
¾ cup whole milk
¼ cup white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
½ cup blueberries
confectioners' sugar for dusting

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
  • Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
  • Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 37.5 g, Cholesterol 159.3 mg, Fat 11.2 g, Fiber 1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 217.6 mg, Sugar 24.4 g

DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE



Dutch Baby with Blueberry-Orange Compote image

Provided by Ayesha Curry

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
3 large eggs, at room temperature
1 cup plus 1 tablespoon milk
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Pinch fine salt
2 tablespoons unsalted butter
1 large navel orange
3 tablespoons granulated sugar
Pinch freshly grated nutmeg
2 cups blueberries
1 tablespoon unsalted butter
Confectioners' sugar, for dusting, optional

Steps:

  • For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
  • In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
  • Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
  • Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
  • For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
  • Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.

BLUEBERRY-LEMON DUTCH BABY



Blueberry-Lemon Dutch Baby image

Looking for a quick and easy dessert? Try this blueberry-lemon Dutch baby recipe made with Stevia In The Raw®. Prepare batter in advance (and keep refrigerated) for a warm treat after dinner, or Christmas morning.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 55m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
½ cup milk
2 eggs
3 tablespoons Stevia In The Raw® Bakers Bag
Finely grated zest of 1 lemon
½ teaspoon vanilla
¼ teaspoon fine sea salt
2 tablespoons unsalted butter
1 cup fresh blueberries
Powdered sugar, for serving

Steps:

  • Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
  • Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
  • When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 21 g, Cholesterol 110.7 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 159.1 mg, Sugar 7.2 g

BLUEBERRY AND CREAM CHEESE DUTCH BABY



Blueberry and Cream Cheese Dutch Baby image

I love Dutch babies or oven baked pancakes. This blueberry one is a little different from the usual apple recipe. The honey whipped cream cheese is really good.

Provided by MARIA MAC

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour
1 cup fresh blueberries (individually frozen) or 1 cup frozen blueberries (individually frozen)
4 ounces cream cheese
2 tablespoons honey
1 dash cinnamon (optional) or 1 dash nutmeg (optional)

Steps:

  • Place the butter in an ovenproof skillet with rounded sides.
  • Preheat your oven to 425°F Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
  • Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
  • Pour the batter into the pan. Sprinkle the blueberries over the batter.
  • Bake for 20 to 25 minutes or until the top starts to turn golden brown. Serve hot with Honey Whipped Cream Cheese.
  • Honey Whipped Cream Cheese: Place all three ingredients in a medium bowl. Beat with an electric mixer until soft and smooth.

Nutrition Facts : Calories 423, Fat 27.1, SaturatedFat 15.8, Cholesterol 226.7, Sodium 314.5, Carbohydrate 35, Fiber 1.5, Sugar 12.7, Protein 11.2

DUTCH BABY WITH LEMON CURD AND BLUEBERRY SYRUP



Dutch Baby with Lemon Curd and Blueberry Syrup image

This Dutch baby can be a breakfast centerpiece or a showstopping dessert! Pouring the blended batter into a hot skillet causes the batter to puff and rise dramatically. Topped with bright lemon curd and sweet blueberry syrup to serve, your friends are sure to be impressed.

Provided by Zac Young

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 13

3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1/2 teaspoon pure vanilla extract
1 tablespoon granulated sugar
Pinch of kosher salt
2 tablespoons unsalted butter
3 large egg yolks
2/3 cup granulated sugar
Finely grated zest of 1 lemon, plus 1/4 cup lemon juice (from about 2 lemons)
4 tablespoons cold unsalted butter, cubed
1 1/2 cups blueberries
1/2 cup maple syrup

Steps:

  • For the Dutch baby: Preheat the oven to 425 degrees F. Place a 10-inch cast-iron skillet in the oven to preheat.
  • Meanwhile, place the eggs, milk, flour, vanilla, sugar and salt in a blender. Blend until smooth. Put aside.
  • Once the skillet is preheated, add the butter. Once melted, add the batter to the skillet and return to the oven until puffed and lightly browned around the edges, 18 to 20 minutes.
  • For the lemon curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a rubber spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Place the curd back over the heat while stirring if the butter is not melting. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd.
  • For the blueberry syrup: Add 1 cup of the blueberries and the maple syrup to a small saucepan over medium heat. Bring to a boil and cook until thickened, about 10 minutes. Remove from the heat and stir in the remaining 1/2 cup blueberries.
  • Serve the Dutch baby topped with lemon curd and blueberry syrup.

MICROWAVE BLUEBERRY DUTCH BABY



Microwave Blueberry Dutch Baby image

Creating this breakfast favorite in the microwave is quick and simple. For heartier appetites this recipe could serve 2 instead of 4.

Provided by Sally Anne

Categories     Breakfast and Brunch     Eggs

Time 15m

Yield 4

Number Of Ingredients 8

cooking spray
5 large eggs
3 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons sour cream
½ teaspoon salt
1 cup fresh blueberries
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Spray a 1-quart microwave-safe casserole dish with cooking spray.
  • Beat eggs by hand in a bowl until slightly frothy; add flour, sugar, sour cream, and salt. Beat until all ingredients are fully incorporated. Pour batter into prepared casserole dish; sprinkle blueberries over batter.
  • Microwave on high, turning dish around every minute, until center is set, 4 to 5 minutes. Divide onto plates and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 21.7 g, Cholesterol 235.7 mg, Fat 8 g, Fiber 1 g, Protein 9 g, SaturatedFat 2.9 g, Sodium 382.5 mg, Sugar 15.3 g

BLUEBERRY DUTCH BABY



BLUEBERRY DUTCH BABY image

Categories     Fruit

Yield 4

Number Of Ingredients 7

3/4 cup all-purpose flour
1/2 cup whole milk
1/4 cup pomegranate juice
3 eggs
6 tablespoons salted butter
1 cup blueberries
Confectioners’ sugar, for dusting

Steps:

  • Preheat the oven to 425°. In a bowl, whisk the flour with the milk, pomegranate juice and eggs until blended. In a 12-inch skillet, melt the butter over 
high heat until foamy. Pour in the batter and sprinkle on the blueberries. Transfer the skillet to the oven and bake for 20 minutes, until the pancake is golden brown. Dust the pancake with confectioners’ sugar and serve immediately.

Related Topics