Lemon Blueberry Dutch Baby

Directions

1. 1

   Preheat oven to 425°F. While it heats, place a cast-iron skillet or oven-safe pan inside to get hot.

2. 2

   Blend the batter: In a blender, combine the eggs, flour, milk, sugar, vanilla, cinnamon (if using), and salt. Blend for about 20-30 seconds until smooth. Stir in some lemon zest and a spoonful of a blueberry jam if you want an extra hit of flavour.

3. 3

   Cook the blueberries: Melt 2 tbsp of butter in your hot pan over medium heat, then toss in the blueberries. Once they start releasing their juices, pour the batter right over them.

4. 4

   Bake: Move the pan to the oven and bake for 18-20 minutes, or until the Dutch baby is puffed and golden. Pro tip: Resist the urge to open the oven before 18 minutes—it’ll deflate if you do!

5. 5

   Finish & serve: As soon as it’s out of the oven, dust the top with powdered sugar and drizzle with maple syrup.

6. 6

   Serve immediately because it’ll start to deflate after a few minutes—but that first bite? Total bliss.