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Introducing your new favourite weekend treat: a blueberry Dutch baby.

What is a Dutch baby? Imagine a pancake fell in love with a soufflé, and they had a super fluffy baby. To this beautiful thing, we’ve added warm blueberries. Perfect for breakfast, brunch, dessert, tea time – any time really.

To make the blueberry Dutch baby

Preheat oven to 200°C. In a blender, combine 2 large free range eggs, 105 ml cream and 1/2 cup milk. Add 70 g flour, 1/4 cup sugar and a pinch of salt. Blend to form a batter.

Heat a cast iron pan on a medium to high heat. Melt 40 g butter, then when it starts to bubble and foam, add all of your batter. As soon as the batter starts to bubble on the sides put into a hot oven immediately and bake for 20–25 minutes until fluffy and golden.

To make the saucy blueberries, heat 360 g Flavourburst™ blueberries with 3–5 tablespoons sugar in a saucepan over high heat for 2–3 minutes. Add a splash of water and simmer for 1–2 minutes, or until the berries start bursting. Drizzle the blueberries over the Dutch baby.

Sprinkle with icing sugar, add a scoop of double thick cream and enjoy immediately, while hot.

Shop the ingredients here.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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