Cast-Iron Blueberry Dutch Baby

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 4 large eggs
• 2/3 cup whole milk
• 2/3 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 tbsp unsalted butter
• 1.5 cups fresh blueberries
• 1 tsp lemon zest
• 2 tbsp powdered sugar for dusting
• 1/4 cup maple syrup for serving
• 1/8 tsp pinch of cinnamon

Instructions

1. 1Place a 10-inch cast-iron skillet on the middle rack of the oven and preheat the oven to 425°F. The pan must be screaming hot before the batter goes in so the Dutch baby puffs dramatically.
2. 2In a blender, combine eggs, milk, flour, granulated sugar, vanilla, salt, and cinnamon. Blend on high for 20 to 30 seconds until completely smooth and slightly frothy. Let the batter rest 5 minutes while the oven finishes heating.
3. 3Carefully remove the hot skillet using thick oven mitts. Add the butter and swirl until it melts and foams, coating the bottom and sides; it should smell nutty but not brown deeply.
4. 4Immediately pour the batter into the center of the skillet—it will sizzle at the edges. Scatter blueberries and the lemon zest evenly over the surface. Do not stir.
5. 5Return the skillet to the oven and bake 18 to 22 minutes without opening the door. The Dutch baby is done when the edges are deeply golden, dramatically puffed, and the center is set but still custardy.
6. 6While it bakes, warm the remaining blueberries briefly in a small saucepan with a splash of maple syrup over low heat until they just begin to burst, about 3 minutes, for a quick warm compote.
7. 7Remove the skillet from the oven—the puff will deflate slightly, which is normal. Dust generously with powdered sugar right away.
8. 8Cut into wedges at the table and spoon the warm blueberry compote over each portion. Pass maple syrup so guests can drizzle more. Serve straight from the cast iron for maximum brunch theater.