Blueberry Dutch BabyI have shared a recipe for a Dutch Baby before using apples. that recipe was more like a dessert than something you would enjoy for breakfast. However this Blueberry Dutch Baby is perfect for breakfast or for dinner if you enjoy breakfast for dinner like we do! It’s also a perfect way to use up frozen blueberries!

If you’ve been reading along and following my Goals you know I’m trying to clean and empty our freezer. We always seem to have an abundance of frozen blueberries in our freezer! Using up frozen blueberries was something I needed to do!Blueberry Dutch Baby

Breakfast Blueberry Dutch Baby  This recipe would be equally good using fresh or frozen raspberries or blackberries instead of the blueberries. Or use a combination of both.

Dutch Baby

It can also be served with maple syrup and or yogurt.Dutch Baby

Blueberry Dutch Baby

Ingredients:

2 tsp. Butter
1 cup skim milk
¾ cup all purpose flour
½ cup of eggs (2-3 depending on the size)
1 Tbsp. olive oil
1/8  tsp. Cinnamon
Pinch of slat
¾ cup frozen blueberries
2 tsp. Confectioner’s sugar
Maple syrup

Directions:

Preheat your oven to 450. Place butter in a 9 inch cast iron skillet and place in the over. Heat until the butter melts, 2-3 minutes

Meanwhile, combine the milk, flour, eggs, oil, cinnamon and salt in a blender and process until very smooth, about 1 minutes

Remove the cast iron plan rom the oven and swirl so that the butter covers the bottom and sides of the pan. Pour in the milk mixture and sprinkle evenly with the blueberries. Bake until the pancake is puffed and lightly browned, about 25-30 minutes. Dust with confectioner’s sugar. Cut into wedges and serve.

We enjoyed this delicious Dutch Baby for dinner one night and it was delicious. I love a meal that uses ingredients on hand and can be made in less than ½ hour. This is one of those recipes.Blueberry Dutch Baby

16 comments on “Blueberry Dutch Baby

Jean Scholefield on May 25, 2018 7:12 pm

This sounds delicious. Might try it with the last of the blackcurrants in the freezer.

Nancy Wolff on May 27, 2018 11:16 am

Jean,
I’ll bet that would taste delicious and a good way to use up those blackcurrants!

Lisa Lynn on May 27, 2018 9:04 pm

That looks delicious! I think I have a few frozen blueberries left. 🙂

Nancy Wolff on May 27, 2018 10:33 pm

Lisa,
It’s the perfect way to use up your blueberries! 🙂

Helen at the Lazy Gastronome on May 28, 2018 3:36 pm

What a great idea – blueberries IN the dutch baby! I’ve only put them on it – thanks for sharing at the What’s for Dinner party. Hope you have a wonderful week!

Nancy Wolff on May 28, 2018 5:46 pm

Helen,
Previously I had always put them on as well, this is a good improvement! 🙂

Cathy Lawdanski on May 29, 2018 12:18 am

I love anything with blueberries and I’ve never made a Dutch Baby! Looks delicious!

Nancy Wolff on May 29, 2018 1:35 am

Cathy,
If you like blueberries give it a try, it’s like a fancy pancake!

Leslie on May 31, 2018 5:27 pm

We have tons of fresh blueberries that need to be used up, and this looks like a great option. I like that it only has a couple tsp of sugar, tool. Thanks so much for sharing at the #happynowlinkup!

Nancy Wolff on June 1, 2018 12:32 am

Leslie,
This is the perfect way to use up blueberries! 🙂

Margy on May 31, 2018 7:31 pm

I’ve eaten one in a restaurant before, but haven’t made one myself. I’m a bit lazy, like today. I made plain regular pancakes. – Margy

Nancy Wolff on June 1, 2018 12:31 am

Margy,
I wouldn’t say you’re lazy, you made pancakes after all! 🙂

Karren Haller on May 31, 2018 8:46 pm

Your recipes looks amazing and I bet was delicious!!
Thank you for sharing last week on Oh My Heartsie Girls Friday Features, this week your post is being featured!!
Hope you will stop by and share again. Have a great weekend!

Karren

Nancy Wolff on June 1, 2018 12:30 am

Karren,
Thank you so much for the feature!

Sandra L Garth on May 31, 2018 10:59 pm

OMG this looks amazing!

Miz Helen on June 1, 2018 7:23 pm

We will love your awesome blueberry dutch baby! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen

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