Wild Blueberry Dutch Baby with Mt Wilder
Is there anything better than a golden, puffed pancake straight from the oven? This Wild Blueberry Dutch Baby is loaded with wild blueberries and comes together in one blender and one pan, the perfect lazy weekend breakfast for you and the kids.
Servings: 2–3
Prep Time: 5 minutes
Cook Time: 16–19 minutes
Ingredients
- 3 large eggs
- ½ cup milk
- ½ cup flour (sub ¼ cup almond flour + ¼ cup tapioca flour for a GF version with great lift)
- 1 tbsp maple syrup
- 1 tsp vanilla
- Pinch of sea salt
- 2 tbsp butter or ghee
- 1 cup Mt Wilder Frozen Wild Blueberries
Directions
- Preheat oven to 220°C with a cast-iron pan inside, this is the secret to the puff.
- Add the eggs, milk, flour, maple syrup, vanilla and sea salt to a blender. Blend for 15–20 seconds until smooth and slightly frothy.
- Remove the hot pan from the oven, add the butter, then scatter in the frozen blueberries. Pour the batter on top — don’t mix, just go straight into the oven.
- Bake for 16–19 minutes until puffed, golden and crisp on the edges. Serve immediately.
A Simple Weekend Treat
This Dutch Baby proves breakfast doesn’t need to be complicated to feel special. With Mt Wilder Frozen Wild Blueberries always on hand in the freezer, it’s a recipe you can pull together any weekend without a trip to the shops. Shop Mt Wilder Frozen Wild Blueberries in-store at WholeLife.
