There’s something magical about pulling a golden, puffed Dutch baby from the oven—its edges curled high like a crown, the center tender and custardy. This Blueberry Dutch Baby is one of those dishes that feels fancy but is actually incredibly simple to make. It’s perfect for a lazy weekend breakfast, a brunch with friends, or even a weeknight dessert when you're craving something comforting and just sweet enough. With a handful of pantry staples and a scattering of fresh or frozen blueberries, you’re only minutes away from a beautiful and delicious treat.
Ingredients:
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2 tablespoons butter, melted
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2 eggs
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1/2 cup milk
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1/2 cup flour
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1/2 teaspoon salt
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1 tablespoon sugar
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1 teaspoon vanilla extract
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Pinch of cinnamon
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A generous handful of blueberries (fresh or frozen)
Instructions:
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Preheat your oven to 300°F (175°C).
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Pour the melted butter into a ceramic baking dish, tilting it slightly so the butter coats the bottom evenly.
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In a mixing bowl, whisk together the eggs, milk, flour, salt, cinnamon, sugar, and vanilla until smooth. For best results, blend the mixture in a blender or with an immersion blender to eliminate lumps.
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Let the batter rest for about 15 minutes—this allows the flour to fully absorb the liquid and helps create a better rise in the oven.
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After resting, pour the batter into the prepared baking dish over the melted butter, leaving some room at the top for the Dutch baby to puff up.
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Gently fold in the blueberries, making sure they’re evenly distributed throughout the mixture.
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Bake for 30–40 minutes, or until the center is set and the edges are beautifully puffed and golden brown.
Once out of the oven, this Dutch baby is best enjoyed immediately. Drizzle with honey, dust with powdered sugar, or add a dollop of whipped cream for an extra indulgent touch. A squeeze of lemon juice over the top also adds a bright, tangy contrast to the sweetness of the berries.
Whether you're making it for brunch guests or just treating yourself, this Blueberry Dutch Baby is a show-stopper that's as easy as it is satisfying. Enjoy it warm, straight from the oven, and don’t forget to grab a photo before it deflates—because it will, but it’ll still be just as delicious
Click here for the easy-to-follow recipe PDF!
