Lemon and Blueberry Dutch Baby

Photo by Jamie Plain

What better way is there to celebrate the spring weather than enjoying a delicious brunch? With in-season ingredients like fresh berries and lemon, it’s the best time to experiment with fresh seasonal flavors. This recipe is simple to make, but will still impress your family and have them asking for seconds! Enjoy!

Ingredients:

›› 4 eggs

›› 1 cup flour

›› 1 cup milk

›› 1 Tbsp granulated sugar

›› 1 tsp vanilla extract

›› 1/2 tsp salt

›› 4 Tbsp unsalted butter, melted

›› 1/4 cup lemon curd (homemade or store-bought)

›› 1/2 pint blueberries

Instructions:

›› Preheat oven to 425F

›› Add eggs, flour, milk, sugar, vanilla, and salt to a blender and blend until smooth.

›› Place butter in a cast iron skillet and put in the oven until the butter has melted. Remove from the oven and pour the batter into the skillet (you can also use two pans and place half the batter in each). 

›› Return the skillets to the oven and bake for around 20min, until the pancake is puffed and golden.

›› Remove the skillets from the oven, then top with lemon curd, blueberries, and a sprinkle of confectioners sugar.