Blueberry Dutch Baby

Ingredients

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• 3 large eggs
• ½ cup all-purpose flour
• ½ cup milk
• 1 tbsp sugar
• ¼ tsp salt
• 1 tbsp vanilla powder, or 1 tsp vanilla extract
• Zest of ½ lemon
• Juice of ½ lemon
• 2 tbsp unsalted butter
• ½ cup fresh blueberries
• Powdered sugar, for topping
• Lemon zest, for topping
• Fresh mint, for topping
• Vanilla ice cream (optional)

Method

1. 1

   Preheat the oven to 425°F.

2. 2

   In a large bowl, whisk together the eggs and milk.

3. 3

   In a separate bowl, mix the flour, sugar, salt, and vanilla powder.

4. 4

   Add half of the dry ingredients to the egg and milk mixture and whisk until combined. Add the remaining dry ingredients and whisk again until smooth.

5. 5

   Add the zest and juice of half a lemon and mix until combined.

6. 6

   You can also blend the batter for a smoother consistency.

7. 7

   Heat a cast-iron skillet and add the unsalted butter.

8. 8

   Once the butter is melted and sizzling, add the blueberries. Gently move them around the skillet for about 2 minutes, allowing them to soften slightly without mashing them.

9. 9

   Pour the batter directly over the blueberries and transfer the skillet to the oven.

10. 10

    Bake at 425°F for about 20 minutes, or until the Dutch baby is puffed and lightly browned around the edges.

11. 11

    Finish with powdered sugar, a little extra lemon zest, fresh blueberries, and mint.