Blueberry Dutch Baby

A blender-smooth egg batter climbs the walls of a preheated cast-iron skillet around fresh blueberries, then gets a lemon-bright finish while the edge is still tall.

30 min

4 servings

A blueberry Dutch baby fills a cast-iron skillet with a tall golden rim, soft center, powdered sugar, and lemon.

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

Equipment

Blender · 10-inch cast-iron skillet · Dry oven mitts · Heatproof trivet

Do not open the oven

A closed oven keeps the batter's steam and heat working together to lift the rim until it is deeply golden.

The handle stays hot

Leave a dry mitt near the trivet and keep the cast-iron handle turned away while serving.

Heat and blend

01. Heat the oven to 425 F with the 10-inch cast-iron skillet inside; the pan needs to be hot before the batter goes in.

02. Blend eggs, milk, flour, sugar, salt, and vanilla until smooth, scraping away any flour caught along the jar.

Rest the batter

03. Let batter rest as the skillet heats, and dry the blueberries well so their surface water does not collect in the center.

Bake in the hot pan

04. With dry mitts, set the hot skillet on a heatproof surface, melt and swirl in the butter, then pour in batter promptly.

05. Scatter over the blueberries and bake without opening the door until the rim is dramatically puffed and deeply golden.

Finish and serve

06. Move the skillet with dry mitts to a trivet and turn its handle away; it stays hot while the edge naturally deflates.

07. Add lemon juice and serve at once with powdered sugar, or use maple syrup instead for a pourable finish.