Lemon Blueberry Dutch Baby

Lemon blueberry Dutch baby topped with powdered sugar, lemon zest, and loaded with blueberries on the inside. I let my dad do the honours of topping with powdered sugar, there’s no such thing as going overboard. My grandpa tried it and didn’t want to share, it was that good! It reminds me of a mix between French toast, pancakes, and quiche. #lemon #blueberry #dutchbaby #homemade #breakfast

Ingredients;

- 3 large eggs, at room temp

- 1/2 c. Milk (dairy or non dairy)

- 1/2 c. All purpose flour

- 1/4 c. Granulated sugar

- 1/4 tsp. Salt

- 2 tsps. Vanilla extract

- 1 Tbsp. Freshly grated lemon zest (from about 1 lemon), plus more for topping

- 1/4 c. (1/2 stick) unsalted butter

- 1/2 fresh blueberries, plus more for topping

- Confectioners sugar for topping (opt.)

- Maple syrup, for serving (opt.)

Method;

1. Place a 9-inch cast iron skillet in the oven. Preheat oven to 425*F. (A hot skillet helps your Dutch baby rise.)

2. In a high-powered blender (or food processor), combine the eggs, milk flour, granulated sugar, salt, vanilla extract, and lemon zest. Blend on high speed until fully combined and begins to froth, about 1 minute.

3. Carefully remove skillet from the oven and add the butter to the hot pan. Place skillet back in the oven until the butter is fully melted, 3 to 5 minutes.

4. Carefully remove skillet from the oven and swirl it around so the butter evenly coats the bottom and sides of the skillet. Pour the prepared batter into the center of the skillet, then sprinkle it evenly with the blueberries.

5. Bake until the Dutch baby puffs up and is a light golden brown, about 20 minutes. Remove skillet from the oven and allow it to cool slightly on the stovetop or cooling rack. Top with more blueberries, lemon zest, and confectioners sugar, then serve immediately alongside a healthy drizzle or maple syrup.