These custardy-classics filled with bursting blueberries are a wonderful weekend breakfast option: Blueberry Dutch Babies.
Weekend breakfast tends to be a little special at our house, what about at yours? These Blueberry Dutch Babies are perfect to add to your weekend breakfast rotation. They are a custardy-classic that are bursting with sweet blueberries!
You could use a different fruit for the filling if you wanted to like raspberries, blackberries, or cherries. Dutch Babies puff up beautifully while in the oven, however when you pull them out they will deflate quickly.
Blueberry Dutch Babies
Combine blueberries, lemon juice, corn starch, and sugar together in a saucepan over medium-low heat until bubbly.
In a blender, whirl eggs, milk, sugar, and salt until combined. Then add flour and blend until smooth.
Divide the diced butter among 12 muffin cups. Place in the oven and bake for 3 minutes. Next, pour the batter evenly into the muffin cups and top with blueberry filling.
Place the muffin pan on the middle rack and place a rimmed baking sheet on the rack below to catch any drips. Bake until browned and puffed about 20-22 minutes.
Sprinkle dutch babies with powdered sugar and serve immediately. *Dutch babies will deflate quickly when removed from the oven.
Ingredients
- 1 pint blueberries
- 1 Tablespoon sugar
- 1/2 Tablespoon corn starch
- 1/2 teaspoon lemon juice
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1 cup flour
- 1/2 cup sugar
- 1/4 cup butter, diced
- powdered sugar
Instructions
- Combine the blueberry filling ingredients together in a saucepan over medium-low heat until bubbly.
- Preheat oven to 425 degrees F.
- In a blender, whirl eggs, milk, sugar, and salt until combined. Then add flour and blend until smooth.
- Divide the diced butter among 12 muffin cups. Place in the oven and bake for 3 minutes.
- Next pour the batter evenly into the muffin cups and top with blueberry filling.
- Place the muffin pan on the middle rack and place a rimmed baking sheet on the rack below to catch any drips.
- Bake until browned and puffed about 20-22 minutes.
- Sprinkle dutch babies with powdered sugar and serve immediately.
- Dutch babies will deflate quickly when removed from the oven.
