Dutch Baby With Blueberries Recipes

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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

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!

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

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

BLUEBERRY DUTCH PANCAKES



Blueberry Dutch Pancakes image

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 30m

Yield Makes 4 individual pancakes

Number Of Ingredients 9

4 large eggs
1 cup whole milk
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1 cup blueberries, plus more for topping
Confectioners' sugar, for sprinkling

Steps:

  • Preheat oven to 400 degrees. Blend together eggs, milk, flour, granulated sugar, lemon zest, and salt in a blender.
  • Heat four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 18 minutes. Top with berries, and sprinkle with confectioners' sugar. Serve immediately.

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