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 large eggs
- 1/3 cup all-purpose flour
- Pinch kosher salt
- 1/3 cup whole milk
- ½ teaspoon pure vanilla extract
- 2 tablespoons unsalted butter
- ½ 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, in a medium bowl, whisk together the eggs. Add the flour, salt, milk, and vanilla. Whisk until combined (a few lumps are okay).
Put the butter in a 9 to 10-inch cast iron or ovenproof skillet. Slide into the oven and let the butter melt. Once the butter starts to brown, swirl the skillet to coat the bottom and up the sides. Immediately pour in the batter.
Bake for 12 to 15 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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