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Blueberry Dutch Baby

If it hasn’t become obvious already, breakfast is my favorite meal of the day. And you need this dutch baby recipe in your morning arsenal. Serving four, the batter comes together in the blender and goes into the oven, only to come out golden, puffed and cozy.


  • 1 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 3/4 cup whole milk
  • 4 large eggs
  • 1 tsp vanilla
  • ​2 tbsp salted butter
  • 1 cup of fresh blueberries


  • put flour, salt and 2 tbsp of sugar in blender, pulse until combined
  • add milk, eggs and vanilla to the dry ingredients and blend until frothy
  • put butter in oven-safe pie plate or shallow casserole dish
  • put dish in oven and begin preheating at 425 degrees
  • after the butter has melted, remove dish carefully turn to coat bottom and sides with the melted butter
  • scatter blueberries into the dish, then pour batter gentle into the dish to cover the blueberries
  • place back into oven and bake for 25 minutes until golden brown
  • serve straight out of the oven while the dutch baby is puffed up for the biggest wow factor
    • it will deflate quickly but this doesn’t change its flavor


  • I like my dutch baby a little doughy but if you like a crispier texture add another few minutes onto the baking time
  • instead of blueberries, try substituting other in season fruits like plums or peaches
  • sprinkle powdered sugar over the top or a drizzle of maple syrup

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