This Dutch Baby with Cinnamon Sugar Blueberries is a simple but elegant breakfast with an egg batter that cooks in melted butter and is topped with cinnamon sugar-coated blueberries. The blueberries, when poured onto the Dutch Baby straight out of the oven, warm through and become juicy and sweet.
A Dutch Baby is somewhere between a crepe, a pancake, and a soufflé, but it’s easier to make than all three. Butter is melted in a dish in the oven. Then the batter is poured in, put back in the oven, and you’re pretty much done.
There’s no standing over the stove making multiple batches of pancakes or crepes, and there’s nothing particular about making the batter like carefully whipping egg whites for a soufflé. For a Dutch baby, you whisk all the ingredients together and pour them into the dish. That’s it.
But a Dutch Baby is not the only easy Sunday morning breakfast option, an overnight Blueberry French Toast Casserole combines many of the same elements but gets prepared the night before for a super easy dish the next morning. Or for a more savory breakfast, these Spinach and Egg Breakfast Cups are a cinch to prep and only take a short while in the oven.
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🌟 Why You'll Love This Dish:
Easy and Impressive: This recipe is super easy to throw together but it looks really impressive right out of the oven. It's simple, but decadent and a little bit sweet and savory.
Warm Cinnamon Sugar Blueberries: Toss the blueberries together with a little bit of sugar and cinnamon and pour it on top of the Dutch Baby straight out of the oven. The heat from the still-hot Dutch Baby warms the blueberries through and essentially cooks them so that they are warm, juicy, and extra sweet. It’s a super simple way to make something look fancy and elegant for a weekend morning without much effort.
Egg to Flour Ratio: One other thing that I like about this dish is that the ratio of eggs to flour is pretty high. Unlike pancakes, this dish is not all flour. A good portion of it is eggs, and it doesn’t leave you as empty feeling as pancakes sometimes do after an hour. Plus, it’s easy to heap on fruit to fill it out.
🛒 Ingredients
Below are the ingredients needed to make this Dutch Baby With Cinnamon Sugar Blueberries.
- Butter: Use salted butter. If you're using unsalted butter, add a pinch of salt to the batter.
- Whole Milk: Whole milk is preferred, but I've made this plenty of times with 1% milk because that's all that I've had on hand, and it turns out well too.
- Flour: Use all-purpose unbleached flour.
- Eggs: Use large eggs, pasture-raised if possible.
- Granulated Sugar: One and a half tablespoons of granulated sugar are used for the batter and the remaining is for combining with cinnamon and tossing with the blueberries.
- Nutmeg: Just a pinch, it adds a little flavor, but it is super subtle. You do, however, notice it if it's missing. I like the nutmeg to be super subtle and not stand out.
- Blueberries: Use fresh blueberries.
- Cinnamon: I recommend using a high-quality Ceylon Cinnamon. It makes a big difference. Simply Organic sells Ceylon Cinnamon at Whole Foods.
- Powdered Sugar: Optional. This is mostly for visual appeal, as the cinnamon sugar blueberries are already plenty sweet.
📝 How to Make a Dutch Baby With Cinnamon Sugar Blueberries
Below are the step-by-step instructions and photos for how to make a Dutch Baby With Cinnamon Sugar Blueberries.
*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Preheat the oven to 425°F. Add the butter to a pie dish and place it in the oven until it melts, but does not brown, about 5-7 minutes.
Tip: Use salted butter. If you do not have salted butter, add a pinch of salt to the batter.
Step 2. Whisk the Eggs: Meanwhile, whisk the eggs in a medium bowl.
Tip: Make the egg mixture while the butter and pie dish are in the oven. You want to add the completed egg mixture to the pie dish as soon as the pie dish comes out of the oven.
Step 3. Add the Milk: Whisk the milk into the egg mixture.
Step 4. Add the Flour: Add the flour a little at a time and use a whisk to combine. Eliminate large clumps of flour, but do not worry about making it perfectly smooth. Small lumps are fine and will bake out in the oven.
Tip: Adding the flour a little at a time prevents large clumps of flour from forming in the mixture. If you want to go the extra mile to prevent clumps (which is not necessary) you could use a fine mesh strainer to dust in the flour.
Step 5. Add Sugar and Nutmeg: Add 1½ tablespoons sugar and a pinch of nutmeg and whisk into the batter.
Tip: A pinch of nutmeg is the amount of nutmeg that you can pick up between your thumb and pointer finger. This is the equivalent of 1/16 teaspoon.
Step 6. Add the Batter to the Pie Dish: Immediately after removing the pie dish with the melted butter from the oven, pour the egg batter into the pie dish. The butter and the pie dish should be hot when adding the batter.
Step 7. Bake: Bake the Dutch Baby for 15 minutes or until the edges rise and turn golden brown. While the Dutch Baby is in the oven, prepare the blueberries. See Step 8 below.
Step 8. Add the Blueberries: While the Dutch Baby is in the oven, in a small bowl combine the cinnamon and sugar. Toss the blueberries in the cinnamon and sugar.
Immediately after the Dutch Baby comes out of the oven, pour the blueberries into the center of the Dutch Baby. The residual heat from the Dutch Baby will warm the blueberries making them soft and sweet.
Dust the Dutch Baby with powdered sugar. This step is optional but makes the dish a little extra festive.
Note: You can notice in the pictures above how tall the sides of the Dutch Baby are in Step 7, where it is just seconds out of the oven. But only a minute or two later the sides have fallen as you can see in the pictures in Step 8. If serving this to others, make sure everyone gets to see it right as it comes out of the oven when it is most impressive!
✏️ Recipe Notes
- I like using a round ceramic pie dish, but plenty of other things will work too. I’ve used a square ceramic baking dish before, or you could also use a cast iron skillet. Keep an eye on the timing and adjust if needed if you use glass or cast iron, which may affect the timing.
- The recipe calls for whole milk, but I've made it dozens of times with just 1% when we don't have whole milk in the fridge.
- If you have a large group or hungry kiddos, consider making two. This is enough to feed 4 people if you are having lots of extra fruit, coffee, etc, but if everyone is really hungry you could also easily eat more. Nowadays we make two of these for breakfast for us and our three young children. Even our 1 year old will eat a good portion of this.
- Don’t open the oven until you’re ready to take it out. The Dutch Baby will rise around the edges and look very impressive when it's first out of the oven, but it falls quickly. Opening the oven before it's ready will affect that rise.
- Dusting the Dutch Baby with powdered sugar is entirely optional. It looks pretty, but is not necessary. It will still look beautiful and taste sweet.
- This also makes for a really nice afternoon snack. It could be a great thing to make as an afternoon snack while on vacation, like when you're all up from the beach or pool and looking for something warm and special to eat. It could also be great as an afternoon snack on a cold winter day. It would definitely make for special memories.
- The flowers in the picture are flowers that grow outside of the house that we stayed at in La Jolla, San Diego while on our one-year trip around the country. I don't know what they are called, but they are beautiful and used as ground cover. They are frequently used in our kid's imaginary play, and they love to give us and each other flowers. They seem to bloom year-round. The front of the garden always has these little purple and white flowers. It's such a pretty option for the garden here. I imagine they wouldn't do well in a harsher climate, but we enjoyed them while we were there.
🍴How to Serve, Store, and Reheat
To Serve: Cut slices and serve topped with the cinnamon sugar blueberries, powdered sugar, or extra fruit and berries (or plain on its own is great too!).
To Store: Cover in plastic wrap and store in the fridge for 1-3 days. Sometimes I'll just leave it out and everyone will snack on whatever is leftover throughout the morning as they are passing through the kitchen.
To Reheat: Unlike pancakes and some other classic breakfasts, a Dutch Baby reheats very well. Add individual slices, or whatever is remaining to the microwave for a short while at 50% power.
If You're Interested in More Breakfast Recipes You May Love These:
If you've made this Dutch Baby with Cinnamon Sugar Blueberries or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!
Dutch Baby with Cinnamon Sugar Blueberries
Ingredients
- 3 tablespoon butter
- 4 eggs
- ⅔ cup whole milk
- ⅔ cup flour
- 2 ½ tablespoon granulated sugar, divided
- pinch nutmeg
- 1 cup blueberries
- ½ teaspoon cinnamon
- powdered sugar optional
Instructions
- Preheat the oven to 425°F.
- Put the butter in a shallow round dish, like a pie dish. Bake it until the butter melts but does not burn about 5-7 minutes. Keep a close eye on it. Remove from the oven.
- In the meantime, whisk the eggs in a medium bowl. Whisk in the milk. Slowly add the flour, whisking to combine. Add in 1 ½ tablespoon sugar and nutmeg. Continue whisking breaking up any large lumps. Don’t worry about getting the batter completely smooth.
- Pour the batter into the pie dish with the melted butter. Bake for 15 minutes or until it turns golden brown on the edges.
- While the Dutch Baby is in the oven. Place the blueberries in a medium bowl and add 1 tablespoon sugar and the cinnamon. Toss to combine.
- Immediately when you take the Dutch Baby out of the oven, pour the cinnamon sugar blueberries over the still-hot Dutch Baby. This will slightly cook the blueberries so that they start to soften and become juicy. Serve warm. The Dutch Baby rises around the edges of the pie dish but falls quickly once you take it out of the oven. It's most impressive right when you take it out, so make sure everyone gets a quick glimpse as you pull it out of the oven.
Notes
- I like using a round ceramic pie dish, but plenty of other things will work too. I’ve used a square ceramic baking dish before, or you could also use a cast iron skillet. Keep an eye on the timing and adjust if needed if you use glass or cast iron. Using a different material dish may affect the timing.
- The recipe calls for whole milk, but I've made it dozens of times with just 1% when we don't have whole milk in the fridge.
- If you have a large group or hungry kiddos, consider making two. This is enough to feed 4 people if you are having lots of extra fruit, coffee, etc, but if everyone is really hungry you could also easily eat more. Nowadays we make two of these for breakfast for us and our three young children. Even our 1 year old will eat a good portion of this.
- Don’t open the oven until you’re ready to take it out. The Dutch Baby will rise around the edges and look very impressive when it's first out of the oven, but it falls quickly. Opening the oven before it's ready will affect that rise.
- Dusting the Dutch Baby with powdered sugar is entirely optional. It looks pretty, but is not necessary. It will still look beautiful and taste sweet.
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