Blueberry Dutch Baby

This Blueberry Dutch Baby is an easy, pretty, and delicious meal. It's packed with berries and protein, so it’s a filling and nutritious breakfast or brunch. Make it for Mother’s Day—or any day of the year!

 

Each time I participate in Freaky Friday, I have so much fun. In case you don't remember from my previous #FreakyFriday posts, this event is a "blog hop," in which a bunch of food bloggers are assigned to another's blog; we choose a recipe, recreate it, and share it on our own blog. Best of all, it's a secret, so we don't know who is assigned to each blog! I can't wait to find out who is making a Full Belly Sisters recipe this time around. And special thanks to Michaela, from the wonderful An Affair from the Heart, who organizes this fun foodie event.

I was lucky to get the fantastic Hostess At Heart as my assignment. Julie, the brain and palate behind the blog, loves to create simple and tasty recipes made with seasonal ingredients. And we both use way too many exclamation marks!!! She's a gal after my own heart, that's for sure.

There were a gazillion recipes that were calling my name: Julie’s Mexican Grilled Chicken Chopped Salad with Honey Jalapeno Dressing is a fresh and flavorful weeknight meal. Her Fruit Salsa with Cinnamon Sugar Tortilla Chips would be a perfect light treat for summer. And I love this Simple Classic Italian Bread because MMM…BREAD...WANT…NEED…

But I opted instead for this glorious Blueberry Dutch Baby. My son is actually a blueberry freak, especially when they’re in season (as they are now); ever since he was a baby, he could eat bowl after bowl of these little blue dynamos. And I’ve made Dutch Babies before but, somehow, I’d never made one with blueberries! So, I seized the opportunity to make Julie’s version for Freaky Friday.

Have you ever had a Dutch Baby? It’s basically like a giant popover—they puff up and then kind of collapse in the middle, leaving this dense, lightly sweet, egg-y, custard-y pancake. Trust me, it makes sense when you eat it.

And eat it you should! It’s incredibly easy to make, packed with nutritious ingredients like berries, eggs, milk, and just enough flour to keep ‘em all together. All that fiber and protein makes this really filling—so this Blueberry Dutch Baby is a great option for breakfast or brunch, to give you energy throughout the day. And Julie’s version swaps out the usual sugar for some fruit juice, which keeps it sweet but pretty darn healthy!

I adapted Julie’s recipe slightly, because hers is for a 12” cast iron skillet and mine is 10.25”. I also use a blender for my Blueberry Dutch Baby batter—as I do when I make popovers or crepes, which have similar batters. It’s just so easy and fast and gives great results. But feel free to just use a bowl and a whisk!

adapted from Hostess to Heart
Ingredients
serves 2-4

• 3 Tablespoons melted butter
• 1/2 cup milk (2% or whole), at room temperature
• 3 large eggs, at room temperature
• 1 teaspoon vanilla
• pinch of salt
• 3 Tablespoons of 100% juice (cranberry or blueberry)
• 1/2 cup all-purpose flour
• 1 Tablespoon butter, for the pan
• 3/4 cup blueberries
• powdered sugar, for dusting 

In a blender, place the melted butter, milk, eggs, vanilla, and juice. Blend until completely combined. Add the flour and salt and blend until frothy and bubbly.
Preheat your oven to 450 degrees. Let the batter rest while the oven heats up.

Place a 10.25" cast iron in the oven for two minutes. Remove from the oven and add 1 Tablespoon butter to the pan and return to the oven, so the butter will melt. Whiz the batter one more time in the blender to get it frothy again. Open the oven and pour the batter into the hot pan, right on top of that melted butter. Top with the blueberries and place the pan back in the oven.

Bake for 15 minutes. Do not open the oven door during this time! My son likes to watch it puff up, so I turn on the oven light and we check it out through the window.
 
Remove the pan from the oven. The top will be golden and very puffy. The center will flatten shortly after removing it from the oven.

Top with powdered sugar or, if you prefer, a drizzle of maple syrup or honey. Serve immediately.

My son loved it so much, he wanted me to make him another one the next night. So, he got to have one all to himself, no sharing with me or his dad. He was thrilled! Nothing beats breakfast-for-dinner, am I right?
 

 

Guess how much was left after he got his little fork into that Blueberry Dutch Baby? Umm, not a whole lot!

 

Thanks for the wonderful recipe, Julie. Now, everyone head on over to check out all the fabulous food at Hostess at Heart!




And don't forget to visit all the blogs participating in #FreakyFriday:

An Affair from the Heart – Easy Homemade RefriedBeans

Take Two Tapas – Pineapple Hummus with Smoked Paprika

LeMoine Family Kitchen – Sausage Hash Brown Nests

Full Belly Sisters – Blueberry Dutch Baby

Who Needs a Cape? – French Onion Salisbury Steak

Plattertalk – Lemon Loaf Cake

Hostess at Heart – Teriyaki Chicken Bowl

Life Currents – Blue Cheese, Fig, and Caramelized Onion Palmiers

Lisa’s Dinnertime Dish – Baked Lemon Glazed Donuts

Bowl Me Over – Southwest Chicken Salad Bowl

A Dish of Daily Life – Chicken Carbonara Pasta

Aunt Bee’s Recipes – Summer Corn Salsa

A Kitchen Hoors Adventures – Bourbon Banana Bread

Seduction in the Kitchen – Honey Roasted Strawberry Cheesecake Smoothie

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