Blueberry Dutch Baby with Lemon Cream

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Mouth watering yet?

Ok first of all, when I started checking out recipes for these I was a little baffled by the name: Dutch baby. To be honest, I kind of still am. But, let me be clear. These are delicious. Like seriously, there will be no leftovers. Zero. Get in while it’s good. Plus, they’re crazy easy to make! Ready to get started? I am!

What you’ll need:
3/4 cup all-purpose flour
1/2 tsp  salt
4 large eggs
2/3 cup buttemilk
1 tsp vanilla extract
1 tsp almond extract
3 Tbsp unsalted butter
3/4 cup fresh blueberries

For the lemon cream:
1 cup cream
1 Tbsp sugar
Zest from one lemon

First of all preheat the oven to 22o degrees Celsius.

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In a large bowl, whisk the flour & salt then add the eggs, buttermilk, vanilla extract & almond extract. Mix thoroughly until it’s all combined.

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If you want, you can also use a food processor to do the mixing for you!

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Next heat up the butter in a fry pan. Now this is where my recipe & steps may differ from yours. If you have one of those gorgeous cast iron skillets, use that. If not you’ll transfer your batter to a baking dish to bake like I did.

Melt the butter in the pan & then add the blueberries, sautéing for around 3 minutes.

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If you’ve got a beautiful cast iron skillet then pour the batter into the skillet over the top of the blueberries. Otherwise pour your batter into a baking dish & delicately drop the blueberries in on top.

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If you want, you can layer the blueberries on the bottom & pour the batter over the top but I like the mix of colours you get when you drop them in ^^

Now it’s time for baking! Bake the dutch baby pancake for around 20-25 minutes or until it’s puffed up & browned slightly. Remove from the heat. While it’s cooking you can work on your lemon cream.

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Whip the cream until you’ve got soft peaks forming. Add the sugar, lemon zest & salt & continue mixing until you’ve got stiff peaks. Cover it & pop it in the fridge until the dutch baby is done baking.

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Now the dutch baby will deflate a little bit in the middle but that’s perfectly alright. Drop your lemon cream on top & kind of pat it with a spatula so it looks kind of roundish – it seems to look a little better like that I think!

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Then cover it with tons of fresh fruit! I used both strawberries & blueberries. Now it’s time to serve up. I sliced mine into wedges but you can always spoon it out of the dish!

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Delicious right? Seriously this is so easy! You have to try it. Perfect for a weekend brunch or dare I say dessert…?

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One more gratuitous shot of that melting cream…

Enjoy!