Blueberry Lemon Dutch Baby

Notes

• The skillet and ingredients should be warm before baking. A thoroughly heated pan helps produce the characteristic crisp, puffed edges.
• The Dutch baby will begin to deflate after it leaves the oven. This is normal.
• Fresh blueberries give the best texture, but frozen blueberries can be used without thawing. Avoid adding too many, as excess moisture can make the centre heavy.
• For a more pronounced lemon flavour, serve with additional finely grated lemon zest.
• Fruit variations
• Raspberry Lemon: Replace the blueberries and blueberry jam with raspberries and raspberry jam.
• Strawberry Lemon: Use small sliced strawberries and strawberry jam. Avoid large or overly juicy pieces.
• Blackberry Orange: Replace the blueberries with blackberries and use orange zest instead of lemon zest.
• Peach Vanilla: Add thinly sliced fresh peaches and use peach preserves. Omit the lemon zest or replace it with a pinch of cinnamon.
• Apple Cinnamon: Thinly slice one small apple and cook it in the skillet with the butter for 3–4 minutes before adding the batter. Add 1/2 tsp ground cinnamon to the batter.
• Cherry Almond: Use pitted, halved cherries and cherry preserves. Replace 1 tsp of the vanilla with 1/4 tsp almond extract.
• Mixed Berry: Use a light mixture of blueberries, raspberries and blackberries with mixed-berry jam.