Ingredients
- 3 large eggs at room temperature
- 3/4 cup whole milk at room temperature
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
- 2 pinches salt
- 3 1/2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Confectioners' sugar for dusting optional
Instructions
- Preheat your oven to 425°F (220°C). Place a 12-inch cast-iron skillet in the oven to heat.
- In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth and no lumps remain. Let batter rest for about 10 minutes while oven preheats.
- Carefully take the hot skillet out of the oven. Add the butter to the skillet and swirl it to coat the bottom and sides. Scatter the blueberries over the melted butter.
- Pour the batter over the blueberries in the skillet. Return the skillet to the oven and bake for 20 minutes, until the Dutch baby is puffed and golden brown.
- Take the dish out of the oven. Dust it with confectioners' sugar if you like. Slice and serve right away.
