Blueberry Lemon Dutch Baby

🥘 Ingredients

• blueberries (fresh or frozen)
  1/4 cup
• butter (salted)
  4 tablespoons
• eggs (large, at room temperature)
  4
• flour (all-purpose)
  2/3 cup
• jam (blueberry)
  2-3 tablespoons
• lemon zest
  2-3 teaspoons
• milk (whole, at room temperature)
  2/3 cups
• salt (kosher)
  1/2 teaspoon
• vanilla extract
  1 tablespoon

🍳 Cookware

• blender
• skillet

1. 1

   Gather vanilla extract .

   vanilla extract: 1 tablespoon
2. 2

   Preheat the oven to 450° F.
3. 3

   In a blender , combine the eggs , milk , flour , salt , vanilla, and 2 tablespoons melted butter . Blend ⏱️ 1 minute , until smooth. Make sure no large clumps of flour remain. Mix in the lemon zest , and then the jam , swirling it into the batter.

   eggs: 4 (large, at room temperature), milk: 2/3 cups (whole, at room temperature), flour: 2/3 cup (all-purpose), salt: 1/2 teaspoon (kosher), butter: 4 tablespoons (salted), lemon zest: 2-3 teaspoons, jam: 2-3 tablespoons (blueberry)
4. 4

   Melt 2 tablespoons butter in a 10-12 inch cast iron skillet set over medium heat. Add the blueberries . Allow the butter to brown around the berries, about ⏱️ 3 minutes . Pour the batter into the hot skillet. Make sure all of the jam comes out. Place the skillet in the center of the oven and bake for ⏱️ 15 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first ⏱️ 15 minutes of cooking or you might deflate your Dutch baby.

   blueberries: 1/4 cup (fresh or frozen)
5. 5

   As soon as the Dutch baby comes out of the oven, top it with pats of butter and serve drizzled with maple syrup. ENJOY Mom's favorite recipe (:
6. 📝

   Nutrition: Calories Per Serving: 204 kcal