Dutch Baby with Cinnamon Sugar Blueberries
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.
Servings: 4
Calories: 289kcal
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.
Nutrition
Calories: 289kcal | Carbohydrates: 31g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 191mg | Sodium: 146mg | Potassium: 176mg | Fiber: 2g | Sugar: 13g | Vitamin A: 587IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 2mg
