Target: 6 × 4 inches · landscape

Blueberry Dutch Baby

30 min · 4 servings

Ingredients

□ 3 large eggs, at room temperature

□ 3/4 cup whole milk, at room temperature

□ 3/4 cup all-purpose flour

□ 1 tbsp granulated sugar

□ 1/2 tsp kosher salt

□ 1 tsp pure vanilla extract

□ 2 tbsp unsalted butter

□ 1 cup fresh blueberries, washed and dried

□ 1 tbsp lemon juice, for serving

□

1. Heat oven to 425 F with the 10-inch skillet inside. Blend eggs, milk, flour, sugar, salt, and vanilla smooth.

2. Dry blueberries and rest batter as the skillet heats. With dry mitts, melt butter in the hot pan and pour in batter.

3. Scatter blueberries and bake 18 to 20 min without opening the oven. Set pan on a trivet with mitts; its handle stays hot.

4. Serve immediately with lemon and powdered sugar, or choose maple syrup instead; the puff naturally settles as it cools.

Cook’s note: Keep the oven closed during baking so the dramatic rim can rise and set.