Cast-Iron Dutch Baby with Blueberry Sauce Recipe
This sweet and light Dutch baby makes for the perfect breakfast when served with freshly made blueberry sauce.
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Cooking tools:
- Blender
- Cast iron skillet
- Offset spatula
- Sifter
- Oven
- Stove
- Saucepan
- Cutting board
- Chef's knife
- Potato masher
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 4 tablespoons (1/2 stick) butter, cut into pieces
- 3 eggs, lightly beaten
- 1 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of ground nutmeg
- Pinch of salt
- 2 tablespoons confectioners’ sugar
- Lemon wedges and blueberry sauce, for serving
- 2 pints blueberries, fresh or frozen
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
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