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–+ servings

Blueberry Dutch Baby

Karely Santana-Morfin
A perfect dish for brunch, so delicous you cant taste the baby.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Course Breakfast
Servings 8 Servings
Calories 260 kcal

Equipment

  • Blender
  • Measuring cup
  • Measuring Spoon
  • Cast Iron

Ingredients
  

  • ⅔ Cup Milk Room Temperature
  • 3 Eggs Room Temperature
  • ½ Cup Flour All Purpose
  • 1 Tsp Vanilla
  • 2 Tsp Sugar White
  • ½ Tsp Cinnamon
  • ⅛ Tsp Nutmeg
  • 4 Tbs Butter

Optional

  • Blueberries
  • Brown Sugar
  • Powdered Sugar
  • Maple Syrup

Instructions
 

  • Preheat your oven to 425 F
  • In a blender add the first seven ingredients and blend until smooth. Set the batter aside.
  • Heat your cast iron until its hot. Add your butter and let it melt, you want it to bubble but not burn
  • Once your butter bubbles, pour in the batter and immediately place it in your oven. Bake for 20 minutes.
  • Let it rest for 5 minutes, and top with blueberries and brown sugar, or your preferred sweet topping.

Notes

This recipe is better the day of and should be enjoyed as soon as possible. If you choose to store this, use a air tight conainer and consume it with in a 2 day period.

Nutrition

Calories: 260kcal
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