Blueberry Dutch-Baby
This oven-baked blueberry-studded pancake has the drama of a soufflé without any of the stress. A summer breakfast showstopper!
By Yankee Magazine|Jul 13 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis oven-baked blueberry Dutch baby pancake has the drama of a soufflé without any of the stress. Bring it straight from the oven to the table for all to admire—it will deflate fast but remain slightly puffed and delicious.
Yield:
2 to 4 servingsIngredients
1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
2 tablespoons granulated sugar
1/8 teaspoon table salt
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
1/2 cup wild blueberries (fresh or frozen)
Juice from 1/2 lemon
1 tablespoon confectioners’ sugar
Instructions
Preheat your oven to 425° and set a rack to the lower position. Lightly beat the flour, milk, eggs, sugar, salt, and nutmeg. The batter will be a bit lumpy.
Melt the butter in a 9-inch cast-iron skillet over medium-high heat. Pour the batter into the heated skillet and sprinkle with blueberries. Place in the oven and bake until golden and puffed, about 20 minutes. Sprinkle with lemon juice and confectioners’ sugar. Serve immediately with maple syrup, if desired.
It’s quick and easy, very delicious, even without maple syrup, and I love maple syrup!
Can you make it in a 9″ cake pan if you don’t have a cast iron skillet?
Hi Norann! The cast-iron skillet works best, but if you don’t have one, you can substitute another oven-safe skillet. If both of those aren’t an option, we’d recommend an oven-safe glass pie plate. The sloped sides will help your Dutch-Baby look its best! Happy baking!
I tried this and when I poured the batter into the hot butter I realized it was Yorkshire pudding. Not that that’s a bad thing…
Tom, we’ve also described it as “a massive popover — with berries.” Also not a bad thing! Hope you enjoyed it!
My father’s favorite blueberry recipe was to partially fill a bowl with blueberries, add milk and a sprinkle of sugar. MMMMM! During the season, I remember eating homemade blueberry muffins and blueberry pancakes. The best part was going blueberry picking. We kids would eat while we picked blueberries and go home with happily stained faces and hands.
I have been making this as well for a long while. There is a little trick that I do instead of mixing sugar with the batter. In a separate bowl, I mix the blueberries with the sugar and add a healthy splash of lemon juice and a tablespoon of flour or so. Then I spoon the blueberry mixture in the alreadt poured batter in the cast iron pan. I also sometimes add some cut up chunks of cream cheese in the batter as well.
Oh my…Wait, WHAT?? This is perfection. It’s simple and delicious. Must be eaten right away, while it’s hot. How could any of you readers find any fault with something this easy and delicious? Mess with the recipe at your peril. I kept making it and ran it around to many neighbors who were thrilled. MAKE IT!!
Just made this with buttermilk and grass-fed butter. Try it sometime! It was delicious.
Delicious. Easy to make and my children loved it. Do you think this could be doubled in one pan? There isn’t a lot of pancake there once deflated. Not enough for family of four. Great recipe, thanks.
Can’t wait to try Blueberry Dutch Babby!
WONDERFUL! I have made these dishes and desserts. Thank You for sharing. What a great people we are. Share and Share. Share A-Like. So much to know!
Delicious! Made it exactly as written.
I have dozens of pancake recipes,but none like this. I plan on making it tomorrow morning… nice Sunday breakfast. Thank you.
Love Dutch Baby Pancakes. I started making different flavors of these several years ago, when my dh was longing for Bickford’s apple dutch baby pancake. Of course Bickford’s is just a memory, but I did a pretty good job making a similar pancake and tried blueberries as is this one, as well as a peach and a pear with raspberries version. I like to add a crumb topping of brown sugar, walnuts and oats to the top of it. I’ve printed out this version and can’t wait to try it. Blueberries, lemon and nutmeg go so yummy together. 🙂
Omg! Delicious! I added 1 egg, 1/4c of flour and milk for a 9in pan and it was perfect, custardy at the bottom…
This was the best Dutch baby I ever made! I only hope I can duplicate it! I did tweak it by adding 1 squeezed lemon into the batter. I but the blueberries in the pan a few moments before I poured the batter. Baked it about 5 minutes while I whipped up 1 cup sour cream with 1 lemon squeezed into it with 2 Tabkespoins sugar. I then poured it and around and into the batter. It was delicious! It could win a cook off contest!!!!
Sounds nice but did you try the recipe as is first? You altered it so much that your comments didn’t fit this recipe.
Made my first Blueberry Dutchbaby pancake today. It was so easy and so good. Will definitely make again and try other fruit too
I made this yesterday because I had blueberries I wanted to use and it was so delicious and easy I made it again this morning. Easy, slightly eggy and not too sweet. Recommended for anytime of day.
I’ve been making this for decades. When my 4 children were little, I would put it in the oven and turn the light on while it baked. The kids and I would sit on the floor in front of the oven, and watch it puff up. It looked like it was alive! I teased them an said that the cake was growing and would grow out of the oven to eat us! They started calling it The Cake That Eats You! They still call it that today…it’s been 35 years!
What a great memory!
Similar to a Finnish Pancake
Hope this isn’t a “silly” question…..instead of using your oven, could you still use the wrought iron frying pan and “bake” it in the barbeque at 425° to cut down on heating up the kitchen? Thanks
It *must* be baked in an oven. It will not rise properly/fully in a frying pan. You can keep your kitchen cool by using a portable toaster oven and baking it outside the kitchen.
Can this be made with almond flour and heavy cream?
Do you need to thaw the frozen blueberries?
Followed original recipe. Then added cream cheese, 2 TBS sugar and 1/2tsp mixture in dollops on top of berries. The group wanted me to make another. They were making all sorts of adaptations to original. Great easy,easy any day meal.
I saw this receipt and told my wife about it and she said you found it you can make it for me tomorrow morning. Long story short, I made it now we have a new favorite, really really good especially with Vermont Maple Syrup on it.
Made this for my husband and I Christmas morning, delicious!
I’ve made Apple Dutch Pancakes before, but I must say I’m looking forward to making this tomorrow. I know from reading the ingredients that it’ll taste delicious. By the way, my massive 6’3″ 250 pound Son ate the entire Apple Dutch pancake the first time he had it. Just like his “old man” he’s a fan of blueberries and I’m sure he’ll devour one of these as well. Thanks for sharing the recipe.
I’ve been making this for 60 years. Always wonderful (I do have a designated cast iron pan)
This sounded so good, but I did something wrong. It was chewy and eggy and dripped butter. Looked good, though.
Made this today and loved it. Have been making Dutch Babies for years but this recipe is just a bit different and it made a big difference.
Can I use 1% milk instead of whole milk?