This Blueberry Swirled Dutch Baby with Raspberry Cream is a fantastic breakfast to serve both to family and guests. It is easy enough to make this for an everyday breakfast, but special enough to serve for holiday breakfasts. I actually made this today, as a midafternoon snack, and everyone loved it!

The Equipment You’ll Need

• A food processor- This is helpful for pureeing both the blueberries and the raspberries. If you don’t have one, you could just mash the berries with a fork.
• A large cast iron skillet- You could use any oven proof skillet, but a cast iron one really is best.
• A small sieve- This is helpful for sprinkling on the powdered sugar.

The Ingredients Needed for the Blueberry Swirled Dutch Baby with Raspberry Cream

• The Butter- Butter is essential to the flavor of this Dutch Baby.
• The Berries- Feel free to use frozen berries, especially for the purees.
• The Creme Fraiche- If you can’t find creme fraiche, you can substitute whipped cream. That would be delicious, too.

How I Made This

• This is a very easy recipe. It is easy enough for a beginning cook, or a child learning to cook.
• First, I preheated my oven.
• Next, I prepared the batter and pureed the blueberries.
• Then, while the pancake cooked I made the raspberry cream.
• Finally, I served it with extra blueberries and powdered sugar.

If you’re a pancake lover, this is a great dish to add to your repertoire. It’s a really great way to use all the beautiful berries that are currently in season. Of all the summer fruits, blueberries, to me, are the most evocative of summer joy. I love both picking them at the blueberry farms here in the Hudson Valley, as well as, visiting our many farm stands to buy the huge, plump, and very fresh local berries. When my girls were little they loved blueberries so much that their favorite farm stand owner, Fran at The Meadow’s Farm, nicknamed them “The Blueberry Princesses.” So, now every time I bake with blueberries, I remember my once tiny girls eating their blueberries, and it almost brings back those long gone days when all it took was a bowl of blueberries to make everyone happy.

Blueberry Swirled Dutch Baby with Raspberry Cream

A vanilla Dutch Baby, swirled with blueberries, and topped with raspberry creme fraiche.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine German

Servings 4

Equipment

• large cast iron skillet
• Food processor

Ingredients

  

1x2x3x

• 4 tbsp. melted butter
• 4 eggs
• ¾ cup whole milk
• 1 tsp. vanilla extract
• 2 tbsp. brown sugar
• ½ tsp. kosher salt
• ¾ cup all purpose flour (90g)
• 2 cups blueberries
• ¼ cup powdered sugar
• 1 cup raspberries
• ½ cup creme fraiche
• 1 tsp. honey

Instructions

 

• Preheat the oven to 425°.
• While the oven heats, in a large mixing bowl beat together the eggs, vanilla, milk, sugar, salt and flour. Then stir in 2 tablespoons of the melted butter.
• In a food processor, puree the half the blueberries.
• When the oven reaches 425°, brush a cast iron pan with the rest of the butter and put it in the oven for a couple of minutes. Take the pan out of the oven, and fill it up with batter. Then swirl in the blueberry puree. Bake for 25 minutes.
• While the Dutch Baby bakes, make the raspberry creme fraiche. Puree the raspberries in the food processor and then mix them with the creme fraiche and the honey.
• When the Dutch Baby is done, sprinkle it with the second cup of blueberries and the powdered sugar, and serve it drizzled with the raspberry creme fraiche.

Keyword Blueberry, Dutch Baby, pancakes

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