Blueberry Lemon Dutch Baby for Mother’s Day
Mothers are miraculous. They see us at our best and at our worst. They walk faithfully beside us through good times and bad. And they love us no matter how gnarly we feel, look, or act. Remarkable!
This Sunday is Mother’s Day. To celebrate yours — and ours from afar — a super simple breakfast or brunch recipe that is certain to impress (with, shhh, minimal effort on your part): a cast iron-baked blueberry lemon Dutch baby.
In the oven a Dutch baby rises and poofs and becomes crisp and golden, transforming a basic batter — butter, eggs, milk, flour — into a real show-stopper that comes together as quickly as it disappears from the table. Imagine it as the offspring of a pancake and a popover.
It’s a perfect canvas for the sweet, fresh flavors and nutrient power of seasonal fruit. Over the years (kudos to my husband for introducing me) we’ve showcased strawberries, wild blackberries, figs, maple caramelized slices of pear, apples with cinnamon, and plain either with citrus juice or a light dusting of powdered sugar. Then there was that gut-buster with bacon and Gruyere… talk about indulgent.
Nothing exists to tell our mothers just how much they mean to us, but a fancy-looking yet easy to make Dutch baby is a worthy start. Serve one large DB at the table with napkins, plates and forks for all, or offer individual-sized ones baked in small skillets as is shown here with lemon and the last of our blueberry harvest. If you can dream it, you can baby it.
Tell me… What’s your favorite recipe to spoil your loved ones?
- 2 Tbsp unsalted butter, room temperature + 1 Tbsp melted butter, divided
- 1/2 cup fresh or frozen and thawed blueberries
- 3 large eggs, room temperature
- 1/2 cup milk, preferably 2% or whole, room temperature (can substitute 1%, skim or non-dairy milk)
- 1/2 cup all-purpose flour (can substitute some or all of the AP with whole wheat pastry, Atta, or a medium-weight GF flour)
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
- 1/2 large lemon, to squeeze over top at the table
- Preheat the oven to 450º F with a rack in the middle.
- Melt the 2 Tbsp butter over low heat in a large 10- or 12-inch cast iron or nonstick ovenproof skillet. (Alternatively, try several smaller 3- or 5-inch skillets for individual DBs.) When the butter is melted and foamy, add the blueberries and sauté for 2 to 3 minutes.
- In the meantime, break the eggs into a mixing bowl and beat until thoroughly mixed. Add the milk and blend well. Sift the flour and salt onto a piece of wax paper. Lift the wax paper up by two corners or sides and pour the contents slowly into the egg-milk mixture, whisking to combine. Add the melted butter and vanilla, and whisk again so the batter is smooth. (At this point you can refrigerate the batter, covered, for use the next morning.)
- Pour the batter into the hot skillet with the blueberries, and carefully transfer it to the preheated oven. Bake 10 minutes, then reduce the heat to 350º F and bake for another 5 to 10 minutes, until the puffed top and edges are golden brown and the middle is fully set.
- Remove from the oven and immediately transfer the Dutch baby to a large plate. Squeeze the lemon over and serve at once while still puffy, with individual small plates on the table for diners to tear off chunks at will. Extra flourishes might be warmed pure maple syrup, lemon zest, cinnamon, or a light dusting of powdered sugar.
+ Bump up the whole grains by substituting some or all of the AP flour with whole wheat pastry or Atta flour.
+ Make it gluten-free with a medium-weight GF flour instead of the AP.
+ Swap blueberries for sliced strawberries, wild blackberries, sliced fresh figs, sliced pear caramelized in the pan with maple syrup, or apple slices with cinnamon.
+ Omit fruit and serve the DB plain with citrus juice or zest, or a light sprinkling of powdered sugar or chopped, toasted nuts or seeds over top after baking.
+ Take a turn for the indulgent with pieces of cooked bacon or prosciutto and/or grated cheese, such as Gruyere, Swiss or chevre.
+ Cut down on fat and cholesterol by using 1 whole egg + 4 egg whites instead of 3 whole eggs.
Recipe adapted from Fannie Farmer.
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