Lemon Blueberry Dutch Baby

A dutch baby is a cross between a crepe and a pancake and they are so versatile & easy to make. One of my favorite things to do is make them and top with fresh fruit & maple syrup. When I am feeling extra fancy I like to make this lemon blueberry dutch baby!

Ingredients:

• 2 tablespoons butter
• 3 large eggs (at room temperature)
• 1/2 cup flour
• 1/2 cup warm milk
• 2 tablespoons organic sugar
• 1/4 teaspoon salt
• 2 cups organic blueberries
• 1 tablespoon powdered sugar
• 1/2 cup lemon curd

Directions:

1. Preheat oven to 425 degrees F.
2. Place the butter in a large (10 inch) cast iron skillet. Put your skillet with the butter in the oven until the butter melts, about 30 seconds.
3. Take skillet out of the oven and pour in the mixture of eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
4. Let cool until the puffing goes down and then fill with the lemon curd and top with blueberries.
5. Sprinkle with powdered sugar.

This Lemon Blueberry dutch baby is the perfect breakfast, brunch or dessert!