Blueberry Lemon Dutch Baby
Blueberries and lemon go so perfectly together, blend them into a light and fluffy dutch baby and you have a breakfast that you'll long remember!
Chef Dennis Littley
at room temperature
at room temperature ( I used 2%), 160 ml
white granulated sugar
pinch of salt
zest of 1 lemon
Preheat oven to 425F.
With the back of a spoon, grind the zest into the sugar. Do this on a flat surface ( a clean cutting board or counter works best). Set aside.
Using an electric mixer, beat the eggs, in a medium bowl, until frothy.
Add milk, flour, lemon zest sugar, and salt. Beat until smooth. The batter will be very thin. With a rubber spatula, fold in blueberries.
Place cast iron skillet over medium heat and add butter to pan. Melt butter and swirl to coat skillet. You want the skillet to be hot when you add the batter.
When butter is melted and the skillet is hot, pour batter into skillet and place skillet in oven.
Bake for 20-25 minutes until golden brown and puffed.
Sprinkle with a bit of powdered sugar and serve immediately.
p.s. The longer it sits, the more it will deflate, which is totally normal and OK
*Special Equipment - 10" round cast iron skillet