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Name: Lemon-Blueberry Dutch Baby
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 tablespoons butter divided; 1/2 cup (125 g) whole or 2% milk; 1/2 cup (64 grams) all-purpose flour; 4 large eggs; 3 tablespoons (43 g) granulated sugar; 1 teaspoon vanilla; 1/4 teaspoon salt; the zest of one lemon; 1 cup (154 g) blueberries; Confectioners sugar for dusting

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INGREDIENTS

4 tablespoons butter ; divided
1/2 cup (125 g) whole or 2% milk
1/2 cup (64 grams) all-purpose flour
4 large eggs
3 tablespoons (43 g) granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
the zest of one lemon
1 cup (154 g) blueberries
Confectioners sugar for dusting

INSTRUCTIONS

Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter.

Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)

Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.

Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.

NOTES

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Lemon-Blueberry Dutch Baby

4 tablespoons butter divided
1/2 cup (125 g) whole or 2% milk
1/2 cup (64 grams) all-purpose flour
4 large eggs
3 tablespoons (43 g) granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
 the zest of one lemon
1 cup (154 g) blueberries
 Confectioners sugar for dusting

Place an oven rack in the middle position and preheat the oven to 450°F. Place a 9- or 10-inch cast iron skillet over low heat on your stovetop. Keep it over low heat while you prepare the batter. 
Melt two tablespoons of the butter in a small skillet, then transfer to a blender. Add the milk, flour, eggs, granulated sugar, vanilla, salt, and lemon zest, and blend until smooth. (Do not skip this step — the batter will be lumpy if you do.)
Place the remaining 2 tablespoons of butter into the cast iron skillet. Turn the heat up to medium-high. Let the butter melt, add the blueberries, and give the skillet a shake. Immediately pour the batter over the blueberries and transfer the skillet to the oven. Bake until the pancake is puffed and golden, about 15 minutes.
Remove pan from the oven, and dust with confectioners sugar, if you wish. Cut and serve immediately with maple syrup.

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Nutrition

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Serving Size: 1 (493g)
Recipe Makes: 1

Calories: 1116
Calories from Fat: 772 (69%)

Amt Per Serving		% DV

	Total Fat 85.8g	114 %
	Saturated Fat 41.6g	208 %
	Monounsaturated Fat 27.2g
	Polyunsanturated Fat 7.2g
Cholesterol 1814mg		558 %
Sodium 887.6mg		31 %
Potassium 556.7mg		15 %
Total Carbohydrate 35.5g		10 %
	Dietary Fiber 0g	0 %
	Sugars, other 35.5g
Protein 50.8g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1116

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