Blueberry Dutch Baby

Fall in love with this buttery, custardy popover-like pancake. Just 8 ingredients, high in protein, low in sugar, and ready in 15 minutes! Try it with various fruit or no fruit, with or without powdered sugar or maple syrup.

Time

Prep: 5 minutes

Cook: 15 minutes

Ingredients

• 3 tablespoons salted butter

• 1/2 cup milk

• 2/3 cup all-purpose flour

• 4 large eggs

• 1 tsp pure vanilla

• 1/4 teaspoon salt

• 1 small lemon

• 1 cup blueberries (frozen or fresh)

• Optional: Confectioners (powdered) sugar for dusting

Directions

1. Preheat oven to 450° F. Warm up a 9- or 10-inch cast iron skillet over low heat.

2. Add the milk, flour, eggs, vanilla, salt, and 1/2 lemon juice into a high-speed blender and blend for 1 minute.

3. Melt butter in the skillet on medium-high heat, and add blueberries. Let them sizzle soak up the butter in the pan for 1 minute. Then pour the mixture into the pan evenly.

4. Put the skillet into the oven and bake for 15 minutes. Squeeze lemon juice over it while it cools. Dust with powdered sugar if desired.