Ingredients:
- 3 large eggs, at room temperature
- 3/4 cup milk, at room temperature
- 3/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- Zest of 1 lemon (about 2 teaspoons)
- 1 tablespoon sugar
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 cup blueberries
- Powdered sugar, lemon curd, or maple syrup for serving
Instructions:
1. Blend the eggs, milk, flour, vanilla, lemon zest, sugar, and salt in a blender until smooth and frothy. Let the batter rest for at least 30 minutes.
2. Preheat the oven to 425°F. Place a 10-inch oven-safe skillet on the middle shelf and heat it for 10-15 minutes.
3. Carefully remove the hot skillet from the oven and set it on the stove. Add the butter and swirl until melted.
4. Toss the blueberries into the skillet, coating them in the melted butter.
5. Pour the batter over the blueberries and return the skillet to the oven. Bake for 18-22 minutes until puffed and golden brown. Avoid opening the oven during baking.
6. Remove the skillet from the oven. The Dutch baby will deflate as it cools. Dust with powdered sugar and serve with lemon curd or maple syrup, if desired.
Enjoy this light and flavorful treat!
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