I have shared a recipe for a Dutch Baby before using apples. that recipe was more like a dessert than something you would enjoy for breakfast. However this Blueberry Dutch Baby is perfect for breakfast or for dinner if you enjoy breakfast for dinner like we do! It’s also a perfect way to use up frozen blueberries!
If you’ve been reading along and following my Goals you know I’m trying to clean and empty our freezer. We always seem to have an abundance of frozen blueberries in our freezer! Using up frozen blueberries was something I needed to do!
Breakfast Blueberry Dutch Baby This recipe would be equally good using fresh or frozen raspberries or blackberries instead of the blueberries. Or use a combination of both.
It can also be served with maple syrup and or yogurt.
Blueberry Dutch Baby
Ingredients:
2 tsp. Butter
1 cup skim milk
¾ cup all purpose flour
½ cup of eggs (2-3 depending on the size)
1 Tbsp. olive oil
1/8 tsp. Cinnamon
Pinch of slat
¾ cup frozen blueberries
2 tsp. Confectioner’s sugar
Maple syrup
Directions:
Preheat 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
Meanwhile, combine the milk, flour, eggs, oil, cinnamon and salt in a blender and process until very smooth, about 1 minutes
Remove 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.
We enjoyed this delicious Dutch Baby for dinner one night and it was delicious. I love a meal that uses ingredients on hand and can be made in less than ½ hour. This is one of those recipes.
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When I look back on my childhood I have many fond memories of certain meals my mother cooked. She didn’t have a large repertoire of recipes and the meals were often tasty and simple. She led a busy life and I don’t remember her spending a lot of time in the kitchen. Many of her recipes I still make today such as 
Each can will be about half-full. Uses a double layer of aluminum foil to snuggly cover the tops and secure the foil with rubber bands.
Put the cans into the pot when the water is boiling, and cover the pot with a lid. Check occasionally to make sure there is enough water and that the water is boiling. Steam the breads for 2 hours. Remove the cans and take off the foil,
then shake them upside down so the breads will slide out of the cans onto a rack. Let cool slightly before serving.
Store the molasses cookies in a airtight container.
Nancy on the Home Front 