Blueberry-Apple Dutch Baby
10m prep 20m cook 30m ready
A puffy pancake baked with blueberries, apples, and lemon zest. Perfect for a special breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 large eggs slightly beaten
- 1/4 cup granulated sugar
- 1/2 tsp finely grated lemon zest
- 1/4 tsp kosher salt
- ground nutmeg
- 1/2 cup unsalted butter
- 1 cup thin apple slices
- 1 cup blueberries
- 1/4 cup confectioners' sugar
Nutrition (per serving, estimated)
Estimated based off 9 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 75.1 mg
- Iron: 1.66 mg
- Magnesium: 15.2 mg
- Phosphorus: 131 mg
- Potassium: 148 mg
- Zinc: 0.79 mg
Let's Cook
-
Step 1.
Preheat the oven to 425°F.
-
Step 2.
In a blender or large mixing bowl, combine 1 cup all-purpose flour, 1 cup whole milk, 4 large eggs (slightly beaten), ¼ cup granulated sugar, ½ teaspoon finely grated lemon zest, ¼ teaspoon kosher salt, and a pinch of ground nutmeg. Stir lightly until just combined; the batter should be a little lumpy.
-
Step 3.
Place a 12-inch cast-iron skillet over high heat and add ½ cup (1 stick) unsalted butter. Melt the butter, swirling occasionally, until very hot and foamy.
-
Step 4.
Remove the skillet from the heat carefully. Arrange 1 cup thin apple slices in the hot butter in a single layer.
-
Step 5.
Pour the batter over the apple slices, then scatter 1 cup blueberries evenly on top.
-
Step 6.
Bake for 15 to 20 minutes, until the Dutch baby is puffed and golden brown. Do not open the oven during baking; you can turn on the oven light to watch it rise.
-
Step 7.
Remove from the oven, sprinkle with ¼ cup confectioners' sugar, and serve immediately.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.