Lemon-Blueberry Dutch Baby

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 From DELISH made this easy recipe for breakfast and yes just used the container of blueberries I had and did not measure - so there is tons...MORE-IS-BETTER !!


  • 3 

    large eggs

  • 3/4 c. 

    (90 g.) all-purpose flour

  • 3/4 c. 

    whole milk

  • 2 tbsp. 

    granulated sugar

  • Zest of 1 lemon

  • 1/4 tsp. 

    kosher salt 

  • 4 tbsp. 

    unsalted butter

  • 1/2 c. 

    fresh or frozen blueberries

  • Lemon curd and confectioners' sugar, for serving

  1. Step 1Preheat oven to 425°. Place a medium cast-iron skillet in oven to preheat.
  2. Step 2In a blender, blend eggs, flour, milk, granulated sugar, lemon zest, and salt until smooth and foamy, about 2 minutes. 
  3. Step 3Place butter in preheated skillet and return to oven until butter is melted, 3 to 5 minutes. Carefully pour batter into center of skillet. Top with blueberries. 
  4. Step 4Bake Dutch baby until golden brown and puffed, 20 to 23 minutes. Let cool 5 minutes. 
  5. Step 5Top with lemon curd and dust with confectioners’ sugar.

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