Breakfast Blueberry Dutch Baby

This recipe is perfect for breakfast or dinner! It can be made in under thirty minutes and should please all that come to the table. It would be good with raspberries, blackberries or a mixture of berries.

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Servings: 4

Prep Time: 00:05

Cook Time: 00:30

Main Ingredients

2 tsp. butter

1 cup skim milk

3/4 cup all purpose flour

1/2 cup of eggs (2- 3 depending on the size)

1 tbsp. olive oil

1/8  tsp. cinnamon

pinch of slat

3/4 cup frozen blueberries

2 tsp. confectioner’s sugar

maple syrup


1Preheat your oven to 450. Place butter in a 9 inch cast iron skillet and place in the over. Heat until the butter melts, 2-3 minutes

2Meanwhile, combine the milk, flour, eggs, oil, cinnamon and salt in a blender and process until very smooth, about 1 minutes

3Remove the cast iron plan rom the oven and swirl so that the butter covers the bottom and sides of the pan. Pour in the milk mixture and sprinkle evenly with the blueberries. Bake until the pancake is puffed and lightly browned, about 25-30 minutes. Dust with confectioner’s sugar. Cut into wedges and serve.

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