Blueberry Dutch Baby

Blueberry Dutch Baby

Blueberry Dutch Baby

Simple. Delicious. My two favorite adjectives when I am looking for a new recipe.

Other things I want in a recipe: kid pleasing, and BREAKFAST.

This has it all.

You can tweak it to your liking, but no matter how you make it, you will love it.



The “dutch baby” or “german pancake” reminds me of  french toast when it’s just the right texture. But it’s so much easier to make! I love the way the edges come up like a giant popover. The longer you leave it in the oven, the higher the sides climb. You can also spoon it into muffin pans, for personal sized breakfast cakes, Just remember to lower you baking time, and melt butter at the bottom of each muffin tin.


Prep Time: 5 minutes (whoo hoo!!) Cook Time: 12-18 minutes Serves: 4


  • 1/2 cup of flour
  • 3 eggs
  • 1/2 cup milk
  • 3 tbs.  melted butter
  • 1 tbs. sugar
  • 1/4 tsp. salt

This is the basic ingredient for a delicious fluffy breakfast! You could add savory or sweet toppings. Since I wanted a sweet blubbery breakfast cake, I added…

Optional Ingredients:

  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup frozen blueberries
  • powders sugar (for topping)
  • maple syrup (because, yum!)


  1. Preheat oven to 450.
  2. In a medium bowl, whisk together butter, milk, eggs, salt & sugar. Be careful not to cook your eggs in the warm, melted butter! I added the milk  gradually to the butter, then whisked the eggs in.
  3. Add the flour and stir just until incorporated. The batter will be a bit lumpy.
  4. Melt 1 tbs. of butter in 9″-11″ pan or skillet
  5. Pour batter into pan and sprinkle frozen blueberries on top
  6. Bake for 12-18 minutes.

Top with powdered sugar and syrup, then enjoy!


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