Blueberry Dutch Baby

With a sweet, juicy filling plus a light and crisp crust, this decadent dish is delightful for brunch or dessert.

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Once in a blue moon, my mom would whip up a Dutch baby for brunch, especially if it was a holiday. In particular, the blueberry Dutch baby has become a family favorite of ours because it only takes 30 minutes and a few simple steps to make. If you’ve got a blender and a cast iron skillet, these are the only two tools you need to craft an extravagant (yet totally easy) dish.

Buttery and berry-licious, the blueberry Dutch baby not only makes a great breakfast treat but an excellent dessert, too. How can this be? Well, it’s basically a pancake that crisps up at the edges with a glossy fruit filling. This delicious dish is an American evolution of German Pancakes, and has become a popular special-occasion brunch dish in the U.S.

Personally, I like to add a teaspoon of cardamom to the blueberries for a harmoniously warm and earthy flavor. But you could also use the same amount of cinnamon for a variation. Dust the top with powdered sugar or drizzle with maple syrup to enhance the sweet flavor of the berries.

Is This Blueberry Dutch Baby Healthy?

This is a sugary and carb-rich dish, so it’s best saved for special occasions. It does, however, have a small amount of protein in each serving due to the eggs, as well as vitamins and antioxidants from the blueberries. Once in a while, this can be a tasty treat to enjoy for brunch or dessert, especially if served alongside more nutritious options. To make this recipe suitable for a gluten-free diet, use gluten-free all-purpose flour instead of wheat-based flour.

Tasty Dutch Baby Variations

While the blueberry Dutch baby has a rich berry sweetness and a bright purple hue, there are a few other versions that shine just as brightly. As far as fruity fillings go, Dutch babies can be made with apples and cinnamon, peaches and honey, or a mix of your favorite berries. Anything from strawberries or raspberries to blackberries can be incorporated into this recipe, either alongside or in place of blueberries. Regardless of what you choose, I recommend using fresh fruit, which will have less water content than frozen. This prevents the Dutch baby from getting soggy, so it keeps its crispy crust.

FAQs & Tips

How Do I Store Leftovers?

Dutch babies are best eaten right away. But if you have leftovers, you can cool them and store them in an airtight container for up to 1 day. Reheat in the oven at 350°F for about 10 minutes, or enjoy it cold. Freezing is not recommended.

Can I Prep This Ahead?

Yes. To prepare it ahead of time, simply follow the first step of the instructions to whip up the batter. Once the batter is made, it can be covered with plastic wrap and refrigerated for up to 24 hours. When you’re ready, finish following the steps and get these babies cooked!

How To Prevent A Flat Dutch Baby?

Steam is what gives Dutch babies their signature puffy appearance. To ensure maximum height, make sure your pan and your oven are completely preheated. The batter should sizzle immediately when it’s poured into the pan. Another trick is to let the batter rest for at least 10 minutes before cooking, so the gluten has a chance to develop.

What’s The Difference Between A Dutch Baby And A Hootenanny?

Both Dutch babies and hootenannies are oven-baked pancakes usually served sweet. Many hootenanny recipes, however, are baked in a glass or ceramic dish, while Dutch babies are usually made in a cast-iron skillet.

Serving Suggestions

If there’s anything I’ve learned while putting together a big brunch for family and friends, it’s this: “the more, the merrier!” Fruity dishes like a blueberry Dutch baby balance out nicely with savory Air-Fryer Breakfast Potatoes, Zucchini and Eggs, Turkey Sausage, or Eggs in a Basket. If you want a sweet selection, choose from Heart-Shaped Pancakes, Strawberry Yogurt, or Eggless French Toast. I also find that a blueberry Dutch baby goes great with a Blueberry-Spinach Smoothie.