Blueberry-Apple Dutch Baby
A puffy pancake baked with blueberries, apples, and lemon zest. Perfect for a special breakfast or brunch.
Ingredients
- 237 ml all-purpose flour
- 237 ml whole milk
- 4 large eggs slightly beaten
- 59.1 ml granulated sugar
- 2.46 ml finely grated lemon zest
- 1.23 ml kosher salt
- ground nutmeg
- 118 ml unsalted butter
- 237 ml thin apple slices
- 237 ml blueberries
- 59.1 ml 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 Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml all-purpose flour
- 237 ml whole milk
- 59.1 ml granulated sugar
- 2.46 ml finely grated lemon zest
- 1.23 ml kosher salt
- ground nutmeg
- 118 ml unsalted butter
- 237 ml thin apple slices
- 237 ml blueberries
- 59.1 ml confectioners' sugar
Prepare
- 4 large eggs, slightly beaten
Let's Cook
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Step 1.
Preheat the oven to 425°F.
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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.
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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.
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Step 4.
Remove the skillet from the heat carefully. Arrange 1 cup thin apple slices in the hot butter in a single layer.
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Step 5.
Pour the batter over the apple slices, then scatter 1 cup blueberries evenly on top.
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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.
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Step 7.
Remove from the oven, sprinkle with ¼ cup confectioners' sugar, and serve immediately.
