I tried to take full advantage of the loads of blueberries we had on hand and this Blueberry Dutch Baby Pancake is just one of the recipes we made with them. It is most definitely a weekend breakfast treat for those of you with a sweet tooth. If you prefer a different type of Dutch Baby pancake recipe try this Spicy and Savory version. : )

Serves: 4-5

Prep time: 30 mins

Cook time: 15-20 mins

Ingredients

3 Eggs, room temperature

⅓ cup All-Purpose Flour

1 ¼ cup Blueberries

⅓ cup Granulated Sugar

½ tsp Vanilla Extract

⅔  cup Whole Milk, room temperature

1 tsp Cinnamon

½ tsp Nutmeg

¼ tsp Salt

5 tbsp Unsalted Butter, softened

Yogurt Topping 

1 cup Vanilla Yogurt

¼ cup Blueberry preserve

Directions

Preheat the oven to 400°F. Place a 9 inch skillet into the oven to preheat for 20 minutes.

In a bowl, mix the flour, cinnamon, nutmeg and salt. Using a blender mix the egg, vanilla extract, milk and sugar, blend on high until combined. 

Add the flour and blend until combined. Transfer into a large bowl, add 1 cup blueberries and mix with a wooden spoon.

Using oven mitts, carefully remove the skillet from the oven. Add butter and gently swirl the skillet around to coat the bottom and sides with butter.

Pour the blended mixture into the skillet spreading evenly over the pan. Bake for 15 - 20 minutes or until puffy and the edges are golden brown. 

In a small bowl, mix vanilla yogurt and blueberry preserve until combined.

Garnish the pancake with yogurt topping or maple syrup and remaining blueberries. Serve warm.