Dutch Baby with Blueberry Compote
Active Time: 10 minutes | Total Time: 30 minutes | Serves 2 to 4
- For the compote:
- 6-ounce package fresh blueberries (a heaping cup)
- 2 tablespoons apricot preserves (or any preserve you prefer)
- For the Dutch Baby:
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/3 cup all-purpose flour
- Pinch kosher salt
- 1/3 cup whole milk
- ½ teaspoon pure vanilla extract
- ½ cup of a lemon
- Confectioners’ sugar, for dusting
Heat the oven (with the oven rack in the middle) to 425°F.
To make the compote, in a medium saucepan combine the blueberries, preserves, and 2 tablespoons of water over medium heat. Let it come to a boil then simmer for about 5 minutes, or until the blueberries start to burst and the compote thickens. Remove from heat.
To make the Dutch Baby, put the butter in a 9 to 10-inch cast iron or ovenproof skillet. Slide into the oven and let the butter melt. Swirl the skillet to coat the bottom and up the sides with butter.
In a medium bowl, whisk together the eggs. Add the flour, salt, milk, and vanilla. Whisk until combined (a few lumps are okay). Pour into the hot skillet and bake 15 to 18 minutes, until puffed and golden. Squeeze some lemon juice over the top then spoon on the compote. Dust with confectioners’ sugar. Serve immediately.
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