Blueberry Lemon Dutch Baby Recipe

Ingredients

• 1 1/2 cups fresh blueberries
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
• 3 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 lemon, zest of
• 1 pinch of salt
• 3 tablespoons unsalted butter
• 1/2 cup crème fraîche
• 1/2 cup fresh blueberries
• 3 thin lemon slices
• 2 tablespoons powdered sugar

Instructions

1. 1

   Preheat the oven to 425 F with a 10-inch skillet inside.

2. 2

   Combine the blueberries, sugar, lemon juice, and zest in a small saucepan over medium heat. Cook until the berries burst and release their juices, about 5 minutes.

3. 3

   Stir in the cornstarch slurry, cook 1 more minute until glossy and thickened. Remove from the heat.

4. 4

   To make Dutch baby pancakes, blend the eggs, milk, flour, sugar, vanilla, lemon zest, and salt until completely smooth, about 1 minute in a blender. Rest the batter for 5 minutes.

5. 5

   Remove the skillet from the oven, add the butter, and swirl to coat the entire surface and sides.

6. 6

   Immediately pour in the batter.

7. 7

   Transfer to the oven and bake 18–22 minutes until dramatically puffed and deep golden. Do not open the oven before 18 minutes.

8. 8

   Remove the pancake from the oven. It will deflate within 2 minutes, which is correct.

9. 9

   Spoon the crème fraîche into the center, top with warm compote, scatter fresh blueberries and lemon slices. Dust with powdered sugar.

10. 10

    Serve immediately directly from the skillet.