Blueberry Dutch Baby


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Dutch Baby is honestly the easiest throw together brunch I have ever made. I use to be so afraid of them, because they look so pretty and impressive. And yes, they are not for the faint of heart-- I have ruined about 4 or 5 of them before perfecting this recipe. But at least now it's perfect for you guys! This really are to be because, I promised myself when I moved into my new apartment that I would host more friends over, would try to have more brunch/breakfast parties. I'll be honest, I've had 1 in the last 6 months--but hey, I'm trying.

This new apartment is totally dreamy, I mean can you just look at this kitchen! Such a blessing to be able to work and prep in here every day.

Living in New England has truly taught me to appreciate all the seasons. I grew up in California and we didn't have much seasonal change, we went from summer, to a pretend fall (mostly just a breezy night winter), to about 4 weeks of rain, and bam back to spring/summer. Don't get me wrong, it's actually amazing to live there-- but eating seasonally wasn't really a concern growing up. We always had a wide variety of fruits and vegetables all year around. Yes, maybe the apples tasted a bit funny in the summertime and I do remember craving more melons during the summer and oranges during the winter from my Grandpa's orange tree, but I never remember not eating something because it was out of season. For example, we use to eat tomatoes year around in our house and they tasted the same every time. But now, they don't.

Now, I'm forced to eat seasonally and embrace every season as it changes. Truth be told, I actually really like it! It keeps you in touch with local farmers, gets you out there picking your own fruit (only if you want to! which I highly recommend), and it keeps you creative. Just think, when have you ever brought home 1.5 lbs of blueberries for <$15-- the answer is never. Even if you buy those half pint clam shells at the store they run you a minimum of $3. Trust me, picking your own is often times very cost effective and if you have little kiddos it's is a great way to spend the day outside and knowing exactly where your food came from! So now that blueberry season has come in full swing and you can find some local farms to pick your own berries, it's only appropriate that the blueberry dutch baby was born.

Naturally this blueberry Dutch Baby was born! Did you know it's as easy as throwing it all in a blender, turning on the oven, and using SO much BUTTER--yum! The only real skill here is to make sure not to over blend it, and to not burn it in your cast iron-- yes, unfortunately you really need a cast iron here! There are some expensive cast irons such as Le Creust and Staub--which are truly perfection, but I haven't yet been able to afford one. For now, I've been trying to stay budget friendly and bought a cast iron from Amazon, here's a link to my favorite one here:

Recipe:

1 cup Whole Wheat flour, sifted

4 Eggs, large

1 cup Almond Milk, at room temp.

1/2 tsp. Vanilla extract

1/2 tsp. Cinnamon, ground

1/4 tsp. Salt

1 tbs. Butter, unsalted, melted

2 tbs. Butter, unsalted, softened for coating the cast iron

1 cup Blueberries (or fruit of choice)

1 tbs. Powdered sugar, for dusting (optional)

Yields 4 servings






Directions: Preheat oven to 475 degrees F. While it is preheating, place your clean cast iron inside (yes, I know it has nothing in it yet). After your oven has preheated, leave cast iron in there for an additional 20 minutes. In the meantime you can prepare your batter because you're going to let it sit for awhile as you wait (yes, I know don't do this when you're starving, 20 minutes seem like forever!).

In a blender add, sifted flour, eggs, milk, vanilla extract, cinnamon, salt, and 1 tbs. melted butter. Blend until combined (1 minute or so). The batter should look super runny and NOT like pancake batter-- you did it right! Take off the blender and make sure there are no clumps. Let it sit for 10 minutes on the counter.

After your pan has preheated properly, wearing oven mits take out the cast iron from the oven (be super careful!). You have to work quickly here, so add in the 2 tbs. of softened butter all around. Seriously, go up on the sides of the cast iron and move fast because it will melt and bubble quickly. Once the butter is all melted (should almost look like a pool of butter), add in your batter. It will look a bit strange, as if the butter has engulfed the batter, don't worry you're doing it right! Here is where you can add your fruit if you want it baked in like mine or you can make it super traditionally and top with fruit afterwards!

Bake for 15-18 minutes. It is actually a super fun sight to see in the oven, it puffs up all around the sides and becomes this big pillowy, buttery, flaky, pancake!

Take out of oven when sides are golden (be careful not to overcook) and you can dust with powder sugar, cut and serve with maple syrup, or just slather on some more butter and go old school.

There are so many varieties you can add after you've perfected the base. Let me know in the comments what ways you've tried!

#Breakfast

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