Description
Easy Mother’s Day brunch ideas with fresh, seasonal recipes. Mix and match sweet and savory dishes for a beautiful, stress-free menu: Lemon Blueberry Dutch Baby
Ingredients
Units
Scale
Blueberry Maple Sauce
- 1/2 cup blueberries, plus more for serving
- 1/8 cup maple syrup
Dutch Baby Batter
- 3 large eggs, room temperature
- 1/2 cup milk, room temperature
- 1/2 cup all-purpose flour
- 1 teaspoon sugar (optional)
- 1/4 teaspoon salt
- 1/2 teaspoon cardamom
- 1 teaspoon vanilla extract
- 4 tablespoons butter
Garnish Suggestions: Meyer lemon juice and zest (regular lemon works too!), powdered sugar, toasted almond slices and more fresh berries!
Instructions
- Make the blueberry sauce. In a small pot, bring 1/2 cup blueberries and maple syrup to a simmer cook on low until the berries wilt and thicken a little, about 5-10 minutes. Set aside.
- Make the Dutch Baby. Make sure all ingredients are at room temperature. Heat oven to 425°F and place a heavy cast iron skillet (10-inch) in the oven.
- Blend together eggs, milk, flour, salt, cardamom and vanilla in a blender, or use an immersion blender, until completely smooth.
- Bake. Remove the hot skillet from the oven and put the butter in, letting it melt completely. Pour the batter into the melted butter. Place the skillet back in the oven for 20 minutes. Turn the oven down to 300F and bake 5 minutes more.
- Serve. Top with powdered sugar, a squeeze of lemon and zest, drizzle with blueberry maple sauce (or serve this on the side) and more fresh blueberries. Serve immediately!
Notes
Feel free to serve with whipped cream and fresh berries.
No blender? Whisk in a bowl.
Storage: Dutch babies are at their best consumed right after baking, but leftovers will keep up to 4 days in an airtight container in the fridge. Reheat in a warm oven or microwave.
Nutrition
- Serving Size: 1/4 of the dutch baby
- Calories: 250
- Sugar: 9.6 g
- Sodium: 134.2 mg
- Fat: 14.5 g
- Saturated Fat: 8.1 g
- Carbohydrates: 23.2 g
- Fiber: 0.9 g
- Protein: 6.5 g
- Cholesterol: 137.2 mg
