Description
A puffed, lemon-scented skillet with blistered blueberries and a custardy center, perfect for an impressive breakfast.
Ingredients
Scale
- 4 large eggs
- 125 g (1 cup) all-purpose flour
- 240 ml (1 cup) whole or 2% milk
- 30 g (2 tbsp) granulated sugar
- 1/4 tsp salt
- 1 tsp (5 ml) vanilla extract
- Zest of 1 medium lemon (about 2 tsp)
- 30 g (2 tbsp) unsalted butter, melted
- 200 g (1 cup) blueberries, fresh or frozen
- Powdered sugar or maple syrup, for serving (optional)
Instructions
- Preheat the oven to 220°C (425°F). Place the empty cast-iron skillet in the oven while it heats for at least 10 minutes.
- Combine in a blender or bowl: 4 eggs, 240 ml milk, 125 g flour, 30 g sugar, 1 tsp vanilla, 1/4 tsp salt, and lemon zest. Blend until smooth.
- Remove the hot skillet and add 30 g melted butter, swirling to coat. Scatter half the blueberries, then pour the batter over them and add remaining berries.
- Bake for 12–15 minutes until the edges are puffed and golden brown, and the center is set but slightly jiggly.
- Dust with powdered sugar or drizzle with maple syrup, slice, and serve immediately.
Notes
Serve immediately for best texture, as the Dutch baby will deflate slightly after cooling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 12g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 235mg