A Dutch Baby 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.
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.