It’s a delectable American version of a German popover that’s ideal for an elegant breakfast. No bowls needed; just a blender, a pan, and a sieve for the powdered sugar. The lemon it is served with adds a welcome touch of acidity.
- Yield: 6 Servings
- 4 tablespoons (½ stick) butter, cut into pieces
- 3 eggs, lightly beaten
- 1 cup whole milk
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract Pinch of ground nutmeg Pinch of salt
- 2 tablespoons confectioners’ sugar Lemon wedges and blueberry sauce, for serving
- 2 pints blueberries, fresh or frozen
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
How to Make It
- Scatter the butter into a 10-inch cast-iron skillet. Place on the middle rack of the oven and preheat to 450°F/230°C.
- Meanwhile, pour the eggs into a blender and blend on high until light and foamy. Remove the lid and add the milk, flour, granulated sugar, vanilla, nutmeg, and salt. Blend again until all the ingredients are completely incorporated.
- Remove the pan from the oven, pour in the batter, and return to the oven immediately. Bake for 15 to 20 minutes, or until golden and puffy.
- While the Dutch baby cooks, make the blueberry sauce. In a nonreactive saucepan, stir together the blueberries, granulated sugar, and lemon juice. Simmer until the blueberries begin to pop, about 15 minutes. Mash lightly to release more juice. Let cool.
- When the Dutch baby is done, remove from the oven and use an offset spatula to lift it onto a cutting board. Cut into wedges. Sift confectioners’ sugar over each piece and serve with lemon wedges and blueberry sauce.