YES YES YES! This post makes me super excited because I can't stop thinking about how. darn. delicious. this recipe was! So good. Seriously. I'm all over it.
We've spent the last week traipsing around the Oregon Coast with my family, which was great fun. The plan was to go do the Rogue River, as the family does every year (usually); however, there are some serious fires going on in Southern Oregon and the river is officially closed. We missed it by just a few days! Darn! The family jokes (or maybe not a joke?) about initiating potential suitors (e.g. DEREK) by taking them on a Rogue trip, so we were excited to have Derek go with the family before the wedding next week. I guess he got lucky! Just look out for next year...
While on the trip, we made sure to eat deliciously. My family always does, and while perhaps I come home feeling like there are rocks in my stomach from eating so much food, I certainly don't slow down to avoid that feeling. We had delicious salmon (that we helped catch!), baked French toast (which I need to get a recipe for!), ice cream, burgers, pulled pork, tons of delicious cookies, lots of Dutch Bros coffee, and much, much more.
Dutch babies have always been a favorite of mine, which I'm sure I told you when I posted my original dutch baby/german pancake recipe. We went out to breakfast a few times on the trip, and one morning I ordered the Dutch Apple Pancake... oh boy. You know what I'm talking about — multiple inches of hot apples, sugary cinnamon, gooey pancake with crisp, buttery edges. YES. So delicious. I think I could eat one of those every day. Perhaps that will be my next recipe... ooh.
Anywho, I'd been wanting to make a blueberry dutch baby for a while, and then thought "BROWN BUTTER!" Obviously. A favorite. It makes everything better. I chopped up my plain recipe, added some goodies, and off we went! This did not disappoint!Print
Brown Butter Blueberry Dutch Baby
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 1x
- 5 Tbsp butter, divided
- ½ cup milk
- 3 eggs
- 1 tsp vanilla
- 1 pinch salt
- ½ tsp cinnamon
- ½ cup flour
- ½ cup blueberries
- Preheat the oven to 450 F, placing a large cast-iron skillet or pie plate in to heat with the oven.
- Over medium heat in another skillet, melt 3 tablespoon butter. Continue to cook, swirling, until the butter is brown and smells nutty. It will pop and crackle, but when it gets quiet keep an eye on it. Pour immediately into a separate container.
- Whisk the milk into the butter, then whisk in the eggs and vanilla. I use an immersion blender here to make sure it's really well mixed.
- Add the salt, cinnamon, and flour. Whisk to combine.
- When the oven is hot, add the remaining 2 tablespoon of butter to the skillet, and let melt completely. Pour the batter into the center of the skillet, drop blueberries into the batter, then return to the oven and cook for 15 minutes. The top should puff up and turn golden.
- Remove from the oven and serve with powdered sugar and syrup.
This make my mouth water!
I'd love to have you share this or any of your amazing posts at our weekly Super Saturday Link Party. It starts Friday's at 6pm, hope we see you there!
This looks heavenly! I'm a sucker for anything in a cast iron skillet 🙂
Hi, this is good! I was wondering if someone would try adding some of those eggs whites to beat and gently fold into the batter to get a bit of rise or a lot of rise, either way I do it to my waffle batter for almost an ice cream cone type crunch to my waffles, well used to. Thank you
Stacey Evans says
Oh my! I can't wait to try this. I live in Arizona, but we spend the summers in Michigan. Michigan has the best blueberries. I froze some before we left, and I will definitely be trying this amazing recipe, thanks for sharing!
I made this today and was disappointed it was overly eggy compared to ones I've made in the past and didn't rise as much as others I've made.
Sorry to hear that, Tara! Thanks for checking it out, anyways! xo
I have made Dutch baby a few times in the past and they always rise but for some reason with this recipe my Dutch baby didn't rise
Darn! Sorry to hear it!
I love it, & I used a gluten free flour, & used coconut flour for the the crumbs, will definitely make this again, thanks for the receipe...God bless!
SR flour or all purpose?
What size of cast iron are you using?
I used an 8.5" diameter cast iron in this, D!
So delicious, just made it tonight. I should of taken a picture but it disappeared so fast. I will be making a lot more in the near future.