Imagine waking up to a breathtaking breakfast that looks like it came straight from a gourmet restaurant, but can be whipped up in just 35 minutes! This Peach Dutch Baby with Blueberry Sauce is not just a meal, it's a culinary experience that will transform your ordinary morning into an extraordinary gastronomic adventure. With its dramatic rise, golden edges, and burst of fruity flavors, this dish is guaranteed to make your taste buds dance and your Instagram followers drool.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons butter
- 1 peach, sliced
- 1 cup blueberries
- 1/4 cup sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature is essential for achieving the Dutch baby's characteristic puffiness.
- In a mixing bowl, whisk together the 4 eggs until they are well beaten. Add in 1 cup of milk and continue whisking until the mixture is smooth and fully combined.
- In another bowl, combine 1 cup of all-purpose flour, 1/4 teaspoon of salt, and 1 tablespoon of sugar. Gradually add this dry mixture to the egg and milk mixture, whisking until there are no lumps. The batter should be somewhat thin.
- In a large oven-safe skillet (preferably cast iron), melt 2 tablespoons of butter over medium heat. Swirl the pan to ensure the butter coats the bottom and sides evenly.
- Once the butter is melted and bubbling, carefully pour the batter into the skillet. Arrange the sliced peach evenly over the top of the batter.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the edges are puffed and golden brown. Do not open the oven door during the first 20 minutes of baking to allow the Dutch baby to rise properly.
- While the Dutch baby is baking, prepare the blueberry sauce. In a small saucepan, combine 1 cup of blueberries, 1/4 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and the sauce thickens, about 5-7 minutes.
- Once the Dutch baby is finished baking, remove it from the oven. It will have puffed up dramatically and may start to deflate slightly as it cools.
- Slice the Dutch baby into wedges and serve warm, drizzled with the blueberry sauce. Enjoy your delicious Peach Dutch Baby with Blueberry Sauce!
Tips
- Use a cast-iron skillet for the best results - it distributes heat evenly and helps create that signature puffy texture.
- Make sure all ingredients are at room temperature before mixing to ensure a smooth, lump-free batter.
- Resist the temptation to open the oven door while baking. The sudden temperature change can cause your Dutch baby to deflate.
- For extra flavor, consider adding a pinch of cinnamon or vanilla to your batter.
- Serve immediately after baking for maximum dramatic puffiness and visual appeal.
- If you don't have fresh peaches, frozen peaches or other stone fruits can work just as well.
- The blueberry sauce can be made ahead of time and gently reheated when serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 11g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 220mg
