Blueberry Dutch Baby is like a buttery, tender and slightly sweet pancake. There isn't any flipping or dripping and cleanup is a breeze. | HostessAtHeart.com
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Blueberry Dutch Baby

Blueberry Dutch Baby is like a buttery, tender, and slightly sweet pancake.  There isn't any flipping or dripping and cleanup is a breeze.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Author Hostess At Heart

Ingredients

  • 3/4 cup all-purpose flour I use unbleached
  • 1/2 cup whole milk
  • 1/4 cup pomegranate juice I used cranberry-pomegranate
  • 3 large eggs room temperature
  • 6 tbsp unsalted butter
  • 1 cup blueberries
  • 1/4 tsp kosher salt
  • Powdered sugar for dusting

Instructions

  • Preheat oven to 425°F.
  • In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
  • Melt the butter in a 12" skillet over high heat until foamy. I used a cast iron skillet but use what you have.
  • Pour batter into the skillet and sprinkle on the blueberries.
  • Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
  • Dust with powdered sugar and serve immediately

Notes

Recipe adapted from Food and Wine magazine July 2015 edition.

Nutrition

Calories: 333kcal | Carbohydrates: 27g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 171mg | Sodium: 209mg | Potassium: 172mg | Fiber: 1g | Sugar: 7g | Vitamin A: 780IU | Vitamin C: 3.5mg | Calcium: 62mg | Iron: 1.8mg
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