Recipe by: Dee Buryk
Serves: 2
Prep Time: Quick & Easy

Ingredients

3 tablespoons sugar, raw cane, fresh city jar

1 1/2 cup blueberries (local, 6oz)

2 tablespoons water

1/2 cup flour, white unbleached all purpose

1/2 cup oat milk, unsweetened (elmhurst)

3 eggs, large

1/2 teaspoon salt, fine grey sea salt

1 tablespoon butter, organic unsalted

Shop this recipe

Looking for a summer brunch idea? We've got you covered with a seasonal, delicious recipe you can serve straight from skillet to table.

Dutch Baby with Stewed Blueberries

Ingredients for Stewed Blueberries:

  • 1 tablespoon granulated sugar
  • 1 1/2 cups blueberries
  • 1-2 tablespoons water (optional)

Cooking Instructions for Stewed Blueberries:

  • Heat a medium skillet over medium-low.
  • Add the blueberries and sugar.
  • Cook, stirring often, until the blueberries have softened and the sugar has dissolved, about 5 minutes.
  • Add water, 1 tablespoon at a time if blueberries need a little extra juice to cook.
  • Set aside.

Ingredients for Dutch Baby:

  • 1/2 cup all-purpose flour
  • 1/2 cup oat milk (any milk form will work for this)
  • 3 farm fresh eggs
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fine salt
  • 1 tablespoon unsalted butter

Cooking instructions for Dutch Baby:

  • Preheat the oven to 425F.
  • In a large mixing bowl, combine the flour, milk, eggs, sugar, and salt and whisk until the batter is smooth. The batter will be quite loose and liquidy.
  • Rest the batter for 15 minutes to give the flour time to absorb the liquid.
  • Heat a large oven safe skillet in the oven while the batter rests.
  • When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove.
  • Add 1 tablespoon butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
  • Pour the batter over the entire area of the skillet. Tilt the pan if needed so that the batter runs evenly on all sides.
  • Place the skillet in the oven.
  • Bake until the Dutch baby is puffy, lightly browned with a darker brown edge, about 15 minutes.

Serve while hot: serve from the pan and top with stewed blueberries.

TIP: Blueberries are best eaten fresh but for this recipe you can always substitute with frozen blueberries. When you see a dark purple/blue colour in a fruit, you know your getting your antioxidants. Blueberries are known to be one of the highest antioxidant rich foods to exist. They contain one antioxidant in particular, resveratrol, an anti-aging compound excellent for the brain and heart.