Blueberry Dutch Baby
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.
Servings: 4 servings
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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.
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Nutrition Information
Serving: 1g | Calories: 576kcal | Carbohydrates: 113g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 157mg | Sodium: 391mg | Fiber: 1g | Sugar: 81g
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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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