Blueberry And Cream Cheese Dutch Baby Recipes

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CHEF JOHN'S BLUEBERRY DUTCH BABY



Chef John's Blueberry Dutch Baby image

You're in for a huge treat with this blueberry studded baked pancake--it's rich and satisfying but surprisingly light tasting. The true magic of a Dutch baby is the contrast of texture between the crispy, crusty outside and the soft, custardy, fruity center. This version is not only gorgeous and delicious, but it's fun and simple to make! There's no sugar in the batter, so all the sweetness comes from the berries and the powdered sugar. For a sweeter version, serve with maple syrup like regular blueberry pancakes.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 35m

Yield 2

Number Of Ingredients 11

½ cup packed all-purpose flour
¼ teaspoon fine salt
¼ teaspoon pure vanilla extract
3 large eggs, at room temperature
⅔ cup milk, at room temperature
3 tablespoons clarified butter, melted
⅓ cup fresh blueberries, or more to taste
1 tablespoon unsalted butter, melted
½ Meyer lemon, juiced
2 tablespoons powdered sugar, or to taste
2 tablespoons maple syrup, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
  • Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
  • Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
  • Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
  • Cut in wedges to serve and drizzle with maple syrup.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 55.6 g, Cholesterol 346.6 mg, Fat 32.6 g, Fiber 2.7 g, Protein 16.1 g, SaturatedFat 18 g, Sodium 556.1 mg, Sugar 26.1 g

DUTCH BABY WITH BLUEBERRY-ORANGE COMPOTE



Dutch Baby with Blueberry-Orange Compote image

Provided by Ayesha Curry

Categories     dessert

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup all-purpose flour
3 large eggs, at room temperature
1 cup plus 1 tablespoon milk
3 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
Pinch fine salt
2 tablespoons unsalted butter
1 large navel orange
3 tablespoons granulated sugar
Pinch freshly grated nutmeg
2 cups blueberries
1 tablespoon unsalted butter
Confectioners' sugar, for dusting, optional

Steps:

  • For the Dutch baby: Place an ovenproof 12-inch skillet in the oven and preheat to 425 degrees F.
  • In a blender, combine the flour, eggs, milk, sugar, vanilla and salt. Blend on high to make a smooth batter. Let the batter rest while the oven heats up.
  • Once the oven is preheated, carefully remove the skillet and add the butter. Let the butter melt and sizzle, then pour in the batter. Return the skillet to the oven.
  • Bake the Dutch baby until the edges are puffed and browned and the middle is set, 20 to 25 minutes.
  • For the blueberry-orange compote: Meanwhile, zest the orange into a small skillet; squeeze the juice from half of the orange into the skillet. Add the granulated sugar, nutmeg and blueberries. Bring to a simmer over medium-high heat. Cook, swirling the skillet, until the sauce is thick and syrupy and the berries are beginning to soften, 3 to 5 minutes. Remove from the heat and stir in the butter. Keep warm.
  • Serve the Dutch baby hot, topped with the compote and dusted with confectioners' sugar if desired.

DUTCH BABY WITH BERRY COMPOTE



Dutch Baby with Berry Compote image

Provided by Anne Burrell

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 pint raspberries
1/2 pint blueberries
1/2 cup sugar
1 cinnamon stick
Zest and juice of 1/2 lemon
6 to 7 strawberries, sliced
2 tablespoons sugar
1/2 teaspoon orange zest
1/2 cup all-purpose flour
1/2 cup milk
3 tablespoons unsalted butter, melted, plus 1 tablespoon cold for the pans
2 tablespoons sugar
1 teaspoon vanilla extract
3 large eggs
Pinch salt
Whipped cream, for serving
1 tablespoon fresh mint leaves, sliced into thin ribbons, for serving
1 tablespoon shaved bittersweet chocolate, for serving

Steps:

  • For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.
  • For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.
  • For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
  • Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.
  • Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.
  • Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

BLUEBERRY-LEMON DUTCH BABY



Blueberry-Lemon Dutch Baby image

Looking for a quick and easy dessert? Try this blueberry-lemon Dutch baby recipe made with Stevia In The Raw®. Prepare batter in advance (and keep refrigerated) for a warm treat after dinner, or Christmas morning.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 55m

Yield 4

Number Of Ingredients 10

½ cup all-purpose flour
½ cup milk
2 eggs
3 tablespoons Stevia In The Raw® Bakers Bag
Finely grated zest of 1 lemon
½ teaspoon vanilla
¼ teaspoon fine sea salt
2 tablespoons unsalted butter
1 cup fresh blueberries
Powdered sugar, for serving

Steps:

  • Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
  • Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
  • When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 21 g, Cholesterol 110.7 mg, Fat 9.1 g, Fiber 1.5 g, Protein 6.1 g, SaturatedFat 4.8 g, Sodium 159.1 mg, Sugar 7.2 g

BERRIES AND CREAM DUTCH BABY



Berries and Cream Dutch Baby image

Impress your family and friends with this easy berry-filled Dutch baby.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 6

Number Of Ingredients 10

1/3 cup water
2 tablespoons butter
1/2 cup Original Bisquick™ mix
2 Eggland's Best® Large Eggs
1 oz cream cheese, softened (from 8-oz package)
1/4 cup heavy whipping cream
1 teaspoon grated lemon peel
2 teaspoons powdered sugar
2 cups assorted fresh berries (raspberries, blueberries, blackberries and strawberries)
2 tablespoons honey

Steps:

  • Heat oven to 400°F. Generously spray 9-inch glass pie plate with cooking spray.
  • In 2-quart saucepan, heat water and butter to boiling. Add Bisquick™ mix; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
  • With spoon, beat in eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides).
  • Bake 20 to 25 minutes or until puffed, dry in center and deep golden brown.
  • Meanwhile, in small bowl, beat cream cheese, whipping cream, lemon peel and powdered sugar with electric mixer on medium speed 1 to 2 minutes or until soft peaks form.
  • Remove Dutch baby from oven. Immediately top with berries and cream cheese topping. Drizzle with honey. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 19 g, Cholesterol 85 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 10 g, TransFat 0 g

MICROWAVE BLUEBERRY DUTCH BABY



Microwave Blueberry Dutch Baby image

Creating this breakfast favorite in the microwave is quick and simple. For heartier appetites this recipe could serve 2 instead of 4.

Provided by Sally Anne

Categories     Breakfast and Brunch     Eggs

Time 15m

Yield 4

Number Of Ingredients 8

cooking spray
5 large eggs
3 tablespoons all-purpose flour
3 tablespoons white sugar
2 tablespoons sour cream
½ teaspoon salt
1 cup fresh blueberries
1 tablespoon confectioners' sugar, or as needed

Steps:

  • Spray a 1-quart microwave-safe casserole dish with cooking spray.
  • Beat eggs by hand in a bowl until slightly frothy; add flour, sugar, sour cream, and salt. Beat until all ingredients are fully incorporated. Pour batter into prepared casserole dish; sprinkle blueberries over batter.
  • Microwave on high, turning dish around every minute, until center is set, 4 to 5 minutes. Divide onto plates and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 21.7 g, Cholesterol 235.7 mg, Fat 8 g, Fiber 1 g, Protein 9 g, SaturatedFat 2.9 g, Sodium 382.5 mg, Sugar 15.3 g

BLUEBERRY DUTCH BABY



Blueberry Dutch Baby image

Spruce up your Dutch baby by adding blueberries - this easy puffed pancake is quick and easy to make and will surely delight your family.

Provided by Lena

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 25m

Yield 4

Number Of Ingredients 10

3 large eggs
¾ cup whole milk
¼ cup white sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
½ cup blueberries
confectioners' sugar for dusting

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine eggs, milk, sugar, and vanilla extract in a bowl; whisk to combine. Combine flour, salt, and cinnamon in a second bowl. Whisk flour mixture into the egg mixture until batter is smooth.
  • Melt butter in an 8-inch cast iron skillet over medium-high heat. Pour in the batter and sprinkle blueberries on top.
  • Bake Dutch baby in the preheated oven until puffed and golden, 20 to 25 minutes. Remove from the oven, dust with confectioners' sugar, and serve immediately.

Nutrition Facts : Calories 280.3 calories, Carbohydrate 37.5 g, Cholesterol 159.3 mg, Fat 11.2 g, Fiber 1 g, Protein 8 g, SaturatedFat 5.7 g, Sodium 217.6 mg, Sugar 24.4 g

BLUEBERRY AND CREAM CHEESE DUTCH BABY



Blueberry and Cream Cheese Dutch Baby image

I love Dutch babies or oven baked pancakes. This blueberry one is a little different from the usual apple recipe. The honey whipped cream cheese is really good.

Provided by MARIA MAC

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 cup butter
3 large eggs
1/8 teaspoon salt
3/4 cup milk
3/4 cup all-purpose flour
1 cup fresh blueberries (individually frozen) or 1 cup frozen blueberries (individually frozen)
4 ounces cream cheese
2 tablespoons honey
1 dash cinnamon (optional) or 1 dash nutmeg (optional)

Steps:

  • Place the butter in an ovenproof skillet with rounded sides.
  • Preheat your oven to 425°F Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
  • Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
  • Pour the batter into the pan. Sprinkle the blueberries over the batter.
  • Bake for 20 to 25 minutes or until the top starts to turn golden brown. Serve hot with Honey Whipped Cream Cheese.
  • Honey Whipped Cream Cheese: Place all three ingredients in a medium bowl. Beat with an electric mixer until soft and smooth.

Nutrition Facts : Calories 423, Fat 27.1, SaturatedFat 15.8, Cholesterol 226.7, Sodium 314.5, Carbohydrate 35, Fiber 1.5, Sugar 12.7, Protein 11.2

SAVORY DUTCH BABY



Savory Dutch Baby image

I know most people know Dutch Babies as a sweet breakfast food- but not in my family! Sausage and cheese make this breakfast classic more hearty.

Provided by SuperSpike

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

4 eggs
1 cup flour
1 cup milk
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1 cup cheese, shredded (use a good melting type like cheddar or Jack)
1 cup cooked sausage (you can use crumbly sausage or even better, smoked sausage cut into bite sized pieces)
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Preheat oven to 425 degrees.
  • Put margarine and sausage into the baking dish and place in the oven to heat about 5 minutes before you add the batter. Keep a close eye on it because it will burn if you let it.
  • Blend eggs, milk, salt, and pepper in a blender or with a mixer. Add the flour 1/4c at a time until just incorporated evenly (don't overmix otherwise you'll activate the gluten in the flour and have a thick dutch baby rather than a fluffy one).
  • Add batter immediately after it's ready to hot baking dish.
  • Sprinkle cheese over the batter and bake for 20-25 minutes, until puffy and Golden brown.
  • Let it cool a few minutes before cutting- it will deflate during this period.
  • Enjoy!
  • Note: this is my family recipe, and it was is told to me as a ratio- 1/4 milk & flour for every egg- feel free to go up or down a size on your baking dish just adjusting according to the ratio!

SAVORY DUTCH BABY



Savory Dutch Baby image

This savory Dutch baby delivers comfort and flavor, and it brings a smile. It's the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. -Susan Anderson, Helena, Montana

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 9

6 tablespoons butter
2 tablespoons chopped shallot
8 large eggs, room temperature
3/4 cup 2% milk
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3/4 cup grated Parmesan cheese

Steps:

  • Preheat oven to 425°. In a 12-in. cast-iron or other ovenproof skillet, melt butter over medium-high heat. Add shallot; cook and stir until tender, 1-2 minutes., In a large bowl, whisk eggs and milk until blended. Whisk in flour, salt and pepper until smooth; stir in thyme. Pour batter into hot pan; sprinkle with Parmesan., Bake until top is puffed and sides are golden brown and crisp, 20-25 minutes. Serve immediately.

Nutrition Facts : Calories 343 calories, Fat 21g fat (11g saturated fat), Cholesterol 290mg cholesterol, Sodium 542mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 15g protein.

20-MINUTE APPLE DUTCH BABY



20-Minute Apple Dutch Baby image

A simple way to make breakfast (or snacking!) fast and delicious! I used to make this for my younger sisters before they went to school. And they loved it!

Provided by cookinincollege

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 teaspoon cinnamon
1 tablespoon sugar
1 apple, cored and chopped
3 eggs
3/4 cup all-purpose flour
3/4 cup milk

Steps:

  • Preheat oven to 425 degrees. Place butter, cinnamon and sugar in a 9-inch cake pan. Set in the oven while preparing the other ingredients. Core and chop apple and place in baking pan with butter mixture, swirl around and return to oven. On a blender or food processor, mix together eggs and flour, process/blend until smooth. Pour in milk to blender, blending again until smooth.
  • Remove pan from oven and carefully pour batter into prepared pan. Bake in a preheated oven for 10 mintues or until set and ligthly browned. Serve immediately!

Nutrition Facts : Calories 256.6, Fat 11.3, SaturatedFat 5.9, Cholesterol 161.2, Sodium 127.4, Carbohydrate 30.2, Fiber 2.1, Sugar 8.1, Protein 8.8

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From seasonsandsuppers.ca


BLUEBERRY CHEESECAKE DUTCH BABY – EAT DRINK AND DEBERRY
2019-05-19 A Dutch baby can be made with a variety of fruit and flavors, served sprinkled with powdered sugar or topped with maple syrup. There is no baking powder in this pancake. All of the rising is accomplished due to the eggs and the steam that is created, causing the pancake to poof up as the egg and flour stiffen when baked.
From eatdrinkanddeberry.com


BLUEBERRY VANILLA CREAM DUTCH BABY-COFFEE AND CHAMPAGNE
2016-07-08 This recipe is sponsored by International Delight
From coffeeandchampagne.com


THE BEST BLUEBERRY LEMON DUTCH BABY - A CUP OF FROSTING
It really makes this Dutch Baby sing! And me too when I ate it! I used a 10-inch cast iron pan for this recipe. I put the empty skillet in the pre-heated oven for 10 minutes to warm it up. I had already made my Blueberry Lemon Dutch Baby batter so it was ready to go. (This is a must for this recipe. You don’t want to make your batter after ...
From acupoffrosting.com


BLUEBERRY DUTCH BABY WITH ROSEMARY AND FRESH GOAT CHEESE
2013-11-27 Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, rosemary, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender).
From threemanycooks.com


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