Monthly Archives: January 2015

Blueberry Dutch Baby


Ladies and Gentlemen!

After many posts requesting this, here we go.

Blueberry Dutch Baby:

Prep time: 2 Minutes, Cooking Time: 30 Minutes
Equipment Required: 9” Iron Skillet, Blender

4 Servings


2 teaspoon butter
1 cup fat free milk
¾ cup A.P. Flour
2 large eggs (about 4 oz.)
½ teaspoon vanilla extract
1 tablespoon canola oil
1/8 teaspoon ground cinnamon
Pinch salt
¾ cup fresh blueberries
2 teaspoons confectioners’ sugar
½ cup plain, fat free yogurt

Pre-Heat oven to 450 degrees F.

Heat Cast Iron Skillet over medium heat.  Melt butter in pan and swirl until the sides are covered.  Set aside.

In a blender bottle, place milk, eggs, flour, vanilla, canola oil, salt and cinnamon in the blender.  Blend for about a minute or until fully blended.

Place the pan back on the heat and let the butter start to bubble.  Pour the batter into the pan and place into the oven.  Bake for 25-30 minutes, or until puffed and lightly browned all over.

Cut into quarters, dust with powdered sugar and spoon a 2 tablespoon dollop of yogurt on for service!


Nutritional Information Per serving:
200 kCal
6 g. Total Fat
2 g. Saturated Fat
0 g. Trans Fat
6 mg. Cholesterol
132 mg. Sodium
27 g. Carbs
8 g. Sugar
1 g. Fiber
10 g. protein
112 mg Calcium


Posted by on January 30, 2015 in Uncategorized

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