Wild Blueberry Dutch Baby
Recipe Adapted from Averie Cooks
Anytime we find a new breakfast recipe, we keep it in mind for our next brunch or party. This is definitely one of those recipes that will WOW everyone at your brunch! Although we have seen Dutch Babies on Pinterest (all beautifully decorated with fruit, powered sugar, and syrup), we were always really intimidated by them. Luckily, this recipe was surprisingly easy, and it only took about 30 minutes to make (10 minutes of prep time, and 20 min to bake)!
For this recipe, we used our own Sisters Fruit Company Dried Wild Blueberries. If you haven't tried them yet, you should! Unlike most blueberries, which grow on bushes, wild blueberries grow and spread naturally, directly on the ground. Grown only in the Northeast (Nova Scotia and Maine), they are small in size, but rich in flavor! Our blueberries taste great in baked goods (like this Dutch Baby), trail mix, yogurt, or right out of the bag!
2 tablespoons unsalted Butter, melted
1 Bag of Sisters Dried Wild Blueberries
2 large Eggs
1/2 cup Milk
2 tablespoons Granulated Sugar
2 teaspoons Vanilla Extract
1/2 cup all-purpose Flour
3/4 teaspoon Cinnamon
3/4 teaspoon ground Nutmeg
Pinch of Salt
- Preheat oven to 425F. Prepare a large oven-safe skillet by spraying with cooking spray or greasing it.
- Place butter in the skillet. Put skillet in the oven to melt the butter; it’s okay to put it in while oven is still in preheating mode.
- After butter has melted (about 3 to 5 minutes) remove skillet from oven.
- Evenly sprinkle dried blueberries over the butter; set skillet aside.
- In a large bowl, combine eggs, milk, granulated sugar, vanilla, and whisk to combine.
- Add the flour, cinnamon, nutmeg, salt, and whisk until smooth and free from lumps.
- Slowly and evenly pour batter over the blueberries.
- Bake for about 20 minutes, or until center is set. Dutch baby will puff while baking and edges may curl up; this is normal. Keep a watchful eye on your Dutch baby because it’s baking in quite a hot oven and can burn easily.
- Allow Dutch baby to cool in skillet momentarily before optionally dusting with confectioners’ sugar.
- Carefully slice and serve. Dutch baby is best fresh, but extra may be stored airtight in the refrigerator for up to 4 days.