Chef John's Blueberry Dutch Baby
Ingredients35 m servings 567
- 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.
- Chef's Notes:
- If you don't have a high-speed blender, a regular blender will work, but it may take a couple more minutes to blend the batter.
- Clarified butter is butter that we've melted and skimmed off the milk solids from the top, which leaves us with just the pure butterfat. To make 3 tablespoons clarified butter, melt 4 tablespoons unsalted butter in a small, heavy saucepan over low heat without stirring, being careful not to burn it. As butter melts it will separate into 3 layers. Skim off the white foam with a spoon and save for another use. Remove the pan from the heat when butter is melted and no more foam rises to the top. Let it cool until more solids settle to the bottom, about 5 minutes. Skim off any last bits of foam. Slowly spoon off the clear butterfat into a glass measuring cup, leaving as much of the solids behind as you can. Line a mesh strainer with several layers of cheesecloth and pour the butterfat through the cheesecloth into a heat-proof bowl.
- Any other fresh berry can be used in place of blueberries.
- I'm saying this makes 2 servings instead of 4, since for a breakfast or brunch item, 1/4 of this would be a very small portion.
Per Serving: 567 calories; 32.6 55.6 16.1 347 556 Full nutrition
ReviewsRead all reviews 27
I love all of Chef John's recipes!!! He has single handedly made quarantine enjoyable and delicious. Thank you!!!!
Super simple, light and delicious! I baked for the full 25 minutes, added 2 tsp of sugar to my batter and didn't clarify my butter first but it came out great! Thanks Chef John!
Different than I expected, but so easy to make! Tastes like bread pudding without sugar, or even a little bit like baked milk tart (South African delicacy/staple) without sugar. For a crispier ...
I made this amazing recipe but substituted the blueberries for raspberries, which is what I had at the time. My kids loved it and they don't like cooked fruit.
I followed the recipe, exactly, except I just used a whisk to blend. I didn't have a Meyer lemon so did not use. It's EXCELLENT with out any sugar or syrup. The berries make it SWEET enough.
This was delicious! I used a food processor instead of a blender, and I didn't clarify my butter, but other than that I followed the directions and it came out great! I would definitely make thi...
I LOVED this recipe which I have renamed "Fancy Pant's Cake"! Thank-you Chef John! I used a couple apples instead, spiced up with cinnamon and cardamom. (Good for mother's day here's your ca...
Incredible and easy. Just make it. Watch his video as well, his cadence had me a few giggles.