Blueberry Dutch Babies

Here's a breakfast idea made with everyone's favorite super food, blueberries! Serve 'em fresh and warm from the oven.

Recipe from The Food Channel
Blueberry Dutch Babies
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  • 2 cups blueberries
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the skillets
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon kosher salt
  • Confectioners' sugar for garnish
  • 2 (6-7 inch) iron skillets
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How to Make Blueberry Pie

If you have a sweet tooth, this blueberry pie is for you! And the lattice top makes this dessert as beautiful as it is delicious.

Preheat the oven to 425 degrees F.
Combine the berries and sugar in a small bowl and set aside while you make the pancakes.
Place 1 teaspoon of butter in each iron skillet and set aside.
Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, lemon zest, 2 tablespoons melted butter, and the salt and mix just until smooth.
Place the skillets in the oven for 3 minutes, until the butter is hot and bubbly.
Make sure the butter covers the bottom of each dish.
Divide the batter equally among the skillets and bake for 14-16 minutes, until puffed and lightly browned. Divide the berries among the skillets, drizzle with blueberry sauce, dust with confectioners' sugar, and serve hot.
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