This Gluten Free Blueberry Dutch Baby makes an easy weekend breakfast with minimal ingredients. A dutch baby is essentially a baked pancake and this one is bursting with blueberries and topped with powdered sugar and pure maple syrup. It’s breakfast perfection.

Gluten Free Blueberry Dutch Baby

This gluten free blueberry dutch baby is definitely a family favorite breakfast. First of all, it’s super easy to make. All you need is one bowl and just a handful of ingredients. I’ve been making these gluten free blueberry dutch babies for well, forever?

I’m not exactly how long but it’s been for as long as I can remember. They’re always a quick go-to weekend breakfast when I just don’t feel like cooking. They’re so easy, even my husband could make these.

Blueberries are not really cheap this time of year. And by not really cheap, I mean outrageously crazy expensive. So if you don’t want to splurge for fresh blueberries, frozen blueberries will work just as well. I almost always use frozen blueberries in baked recipes.

Last summer, we picked tons of blueberries at the orchard when they were in season. Ok, it felt like we literally picked tons based on the amount of time it takes to pick. But really, it was probably somewhere around 30 pounds during the whole picking season. That’s still a lot though.

I really love stocking up on fruit straight from the farms during the summer when we can get them cheap and super fresh. I shared some really awesome blueberry crumb bars and a blueberry coffee cake with you last summer that I made with the fresh berries. I soo can not wait to be swimming in fresh blueberries again…

I’m really envious of all of you guys who can get fresh produce at a great price year round straight from the farmers market. We still have snow on the ground. so it’ll be a loooong time before the farmers markets will start to open. Actually, it’ll be a long time before we even see the ground.

We’re actually supposed to get more snow this weekend – it’s looking more and more like we’ll be having a white Easter since. No need to dye the eggs this year! We’ll be having the ultimate camouflage Easter egg hunt! White eggs in white snow, good luck kids!

But back to gluten free blueberry dutch babies before I completely derail from my train of thought.

I like to dust these with powdered sugar before serving. It gives them a little something special. We eat ours with maple syrup too, but again, that’s optional – just not optional in our house.

There’s one very important bit of information to note about this blueberry dutch baby, when you’re adding the blueberries, keep them away from the edges of the pan! The batter will puff up and spread up the side of the skillet while baking. If the blueberries are too close to the edge, they’ll prevent that from happening.

I’ve experimented with different amounts of blueberries and I use just a ¼ cup for that reason. Too many will deflate your dutch baby and you’ll end up with a flat slightly dense-ish dutch baby.  Which is absolutely not what you want. So if you really want more blueberries, add them after you cook it. Enjoy!

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Blueberry Dutch Baby

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

This Blueberry Dutch Baby makes an easy weekend breakfast with minimal ingredients. A dutch baby is essentially a baked pancake and this one is bursting with blueberries and topped with powdered sugar and pure maple syrup. It’s breakfast perfection.

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Ingredients

• 3 Eggs, Room temperature
• 1/2 cup Milk
• 1 teaspoon Pure Vanilla Extract
• 1/2 cup All-Purpose Gluten Free Flour
• 1/4 teaspoon Xanthan Gum
• 1/2 teaspoon Fine Sea Salt
• 1/4 teaspoon Cinnamon
• 2 tablespoons Butter, Melted
• 1/4 cup Blueberries, Fresh or frozen
• Powdered Sugar, For dusting, optional
• Pure Maple Syrup, For serving

Instructions

1. Preheat oven to 425°F and coat a 12-inch cast iron skillet with butter (about two tablespoons).

2. In a large bowl, beat together the eggs, milk and vanilla extract.

3. Sift in the flour, xantham gum, salt and cinnamon. Mix until all the dry ingredients are incorporated. Stir in the melted butter. Batter might be slightly lumpy, which is fine.

4. Pour batter into the prepared skillet. Sprinkle the blueberries on top of the batter, keeping them within two inches of the edge of the pan.

5. Bake for 15 minutes at 425°F then lower the heat to 325°F and bake for 10 more minutes. Dust with powdered sugar before serving, serve immediately. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 12 Inch Cast Iron Skillet
• 
  Silicone Baking Utensils
• 
  Pyrex Smart Essentials Mixing Bowl Set
• 
  Rodelle Pure Vanilla Extract, 8-Ounce

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 576Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 157mgSodium: 391mgCarbohydrates: 113gFiber: 1gSugar: 81gProtein: 9g

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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This post is linked to Inspiration Monday, Made by You Monday, Two Cup Tuesday, Totally Talented Tuesdays, Create Link Inspire, You’re Gonna Love It Tuesday, The SITS Girls, Create & Share DIY and Recipe Party, Gluten-Free Wednesdays, What’s Cookin’ Wednesday, Allergy Free Wednesday, Wine’d Down Wednesday, Full Plate Thursday, Showcase Your Talent Thursday, Create it Thursday, Crafty and Delicious Party, Your Turn To Shine, Pin Junkie Pin Party, Gluten-Free Fridays, Link Party Palooza, Kitchen Fun and Crafty Friday, Savoring Saturdays, Weekend Wind-Down, Weekend Potluck and Best of the Weekend.

You can also see this gluten free blueberry dutch babies recipe on Food Fanatic.