Dutch Baby with Blueberries and Peaches

If you’ve never made a Dutch baby, prepared to be wowed: this cross between a popover and a pancake rises dramatically in the oven before collapsing on the table. The show-stopping dish comes together in a flash, making it a great fit for a summer brunch centerpiece. This version combines two of my summer favorite: lightly caramelized peaches and sweet, juicy blueberries.

By | June 01, 2018

Ingredients

  • 1 peach, ripe but still hard
  • 4 tablespoons unsalted butter
  • 3 tablespoons granulated sugar
  • ½ cup all-purpose flour
  • 4 large eggs
  • 1 pinch of ground cinnamon
  • 1 pinch of salt
  • ½ cup milk, preferably whole
  • ½ teaspoon vanilla extract
  • ¾ cup fresh blueberries
  • Confectioner’s sugar and lemon juice for serving

Preparation

Preheat the oven to 425°F. Peel the peach and cut into thin, -inch slices.

Melt the butter in a 9-inch cast iron skillet over medium heat. Add the peach slices, sprinkle with one tablespoon of sugar and cook, undisturbed, until starting to sizzle, about 3-4 minutes. Flip the peaches and cook for another 4 minutes or until lightly caramelized. Remove skillet from heat.

In a blender, mix two tablespoons of sugar with the remaining ingredients except the blueberries and pulse until the batter is smooth. Pour into the skillet over the peaches, sprinkle blueberries on top. Cook for 15 minutes or until the Dutch baby is browned and edges start to spill. Serve immediately, with a dusting of confectioner’s sugar and a squeeze of lemon juice.

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Ingredients

  • 1 peach, ripe but still hard
  • 4 tablespoons unsalted butter
  • 3 tablespoons granulated sugar
  • ½ cup all-purpose flour
  • 4 large eggs
  • 1 pinch of ground cinnamon
  • 1 pinch of salt
  • ½ cup milk, preferably whole
  • ½ teaspoon vanilla extract
  • ¾ cup fresh blueberries
  • Confectioner’s sugar and lemon juice for serving
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