Blueberry Lemon Dutch Baby

Name: Blueberry Lemon Dutch Baby
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 tablespoons salted butter; 4 large eggs, at room temperature; 2/3 cups whole milk, at room temperature; 2/3 cup all-purpose flour; 1/2 teaspoon kosher salt; 1 tablespoon vanilla extract; 2-3 teaspoons lemon zest; 2-3 tablespoons blueberry jam; 1/4 cup fresh or frozen blueberries

5.0

(5)

www.halfbakedharvest.com

Your recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

mothers day under 30 minutes

Ingredients

Remove All · Remove Spices · Remove Staples

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Preheat the oven to 450° F.In a blender, combine the eggs, milk, flour, salt, vanilla, and 2 tablespoons melted butter. Blend 1 minute, until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest, and then the jam, swirling it into the batter.Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the blueberries. Allow the butter to brown around the berries, about 3 minutes. Pour the batter into the hot skillet. Make sure all of the jam comes out. Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your Dutch baby.As soon as the Dutch baby comes out of the oven, top it with pats of butter and serve drizzled with maple syrup. ENJOY Mom's favorite recipe (: