Blueberry Dutch Baby Recipe
Delicious and impressive this Blueberry Dutch Baby is made with everyday pantry ingredients requiring only about 10 minutes of hands-on time! Top with maple blueberry sauce for a perfect brunch or dessert.
How to Make the Best Blueberry Dutch Baby
Few breakfast dishes deliver the same wow factor as a Dutch baby fresh from the oven. This blueberry Dutch baby puffs up dramatically in a hot cast iron skillet, creating those signature golden edges and a soft, custardy center that’s simply irresistible. Paired with a simple maple blueberry sauce, it transforms an ordinary morning into something special.
What makes this recipe so appealing is its simplicity. With just a handful of pantry staples and about 10 minutes of hands-on time, you can create a stunning dish that looks like it came from a fancy brunch spot. The secret is in the technique: preheating your skillet and ensuring all ingredients are at room temperature helps achieve that impressive rise.
Whether you’re hosting a weekend brunch or treating your family to a special breakfast, this blueberry Dutch baby is sure to impress. Don’t be alarmed when it deflates after leaving the oven—that’s perfectly normal. Just add your toppings quickly and serve it straight from the skillet while it’s still warm and puffy around the edges.
Blueberry Dutch Baby
Delicious and impressive this Blueberry Dutch Baby is made with everyday pantry ingredients requiring only about 10 minutes of hands-on time! Top with maple blueberry sauce for a perfect brunch or dessert.
Ingredients
Blueberry Maple Sauce
Dutch Baby
Instructions
Blueberry Maple Sauce
- In a small pot, bring 1/2 cup blueberries and maple syrup to a simmer. Cook on low until the berries wilt and thicken a little, about 5-10 minutes. Set aside.
Dutch Baby
- Make sure all ingredients are at room temperature. Heat oven to 425°F and place a heavy cast iron skillet (10-inch) in the oven.
- Blend eggs, milk, flour, salt, cardamom, and vanilla in a blender, or use an immersion blender, until completely smooth.
- Remove the hot skillet from the oven and put the butter in, letting it melt completely. Pour the batter into the melted butter. Place the skillet back in the oven for 20 minutes. Turn the oven down to 300°F and bake 5 minutes more.
- Top with powdered sugar, a squeeze of lemon and zest, drizzle with blueberry maple sauce (or serve this on the side) and more fresh blueberries. Serve immediately!
Notes
- Room temperature ingredients are key—cold eggs and milk won't puff as dramatically.
- A well-seasoned cast iron skillet works best for even heat distribution and a crispy edge.
- The Dutch baby will deflate shortly after coming out of the oven, which is completely normal.
- For extra decadence, top with a dollop of whipped cream or vanilla ice cream.
