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Blueberry Dutch Babies

Ingredients

  • 2 cups blueberries
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted, plus 4 teaspoons for the skillets
  • 4 large eggs
  • 1/2 cup milk
  • 1/2 cup all-purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • 3/4 teaspoon kosher salt
  • Confectioners' sugar for garnish
  • 2 (6-7 inch) iron skillets

Prep Time:

45 minutes

Cook Time:

12 minutes

Serves:

4

Here’s a breakfast idea made with everyone’s favorite Superfood, blueberries! Serve fresh and warm from the oven.

Why Try? This easy breakfast idea will be one your family requests again and again—especially when blueberries are in season.

Foodie Byte: The key to success with this recipe is making sure your oven is HOT when you put those babies in!

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Preparation

  1. Preheat the oven to 425°F.
  2. Combine the berries and sugar in a small bowl and set aside while you make the pancakes.
  3. Place 1 teaspoon of butter in each iron skillet and set aside.
  4. Place the eggs in the bowl of an electric mixer fitted with a whisk attachment and beat on medium speed until mixed. Add the milk and combine. Slowly add the flour, vanilla, lemon zest, 2 tablespoons melted butter, and the salt and mix just until smooth.
  5. Place the skillets in the oven for 3 minutes, until the butter is hot and bubbly.
  6. Make sure the butter covers the bottom of each dish.
  7. Divide the batter equally among the skillets and bake for 14-16 minutes, until puffed and lightly browned. Divide the berries among the skillets, drizzle with blueberry sauce, dust with confectioners' sugar, and serve hot.

Nutritional Information

Calories 299, Carbohydrates 30g, Cholesterol 214mg, Fat 16g, Fat Calories 140, Fiber 2g, Protein 10g, Saturated Fat 8g, Sodium 447mg. Daily Values: Calcium 72.93mg 7%, Phos 153.34mg 15%, Copper 0.11mg 6%, Zinc 1.0mg 7%, Panto 1.06mg 11%, Biotin 10.74mcg 3580%, Iodine 33.52mcg 22%, Magnesium 17.37mg 4%, Iron 1.83mg 10%, Vitamin B6 7%, Vitamin C 13%, Vitamin B12 10%, Vitamin D 16%, Vit E-a-Toco 4%, Vitamin A 13%. Percent Daily Values are based on a 2,000 calorie diet.