Blueberry Dutch Baby.

This is one of my favorite breakfast dishes and it is as beautiful as it is delicious. I am a bit crazy about food aestetics. When looking for recepies and dishes to cook, I always look for the right balance in  beauty, tastes and complicatedness of the process. When the dish looks saggy or is too comberssome to make it often looses me on the way. I think this dish is a perfect example of a well balanced, delicious, easy to make and beautiful meal.  For those unfamiliar with a Dutch baby, it’s basically a giant custard-y pancake that you bake in the oven rather than cooking on the stovetop. When you combine this with blueberries, blackberies, edible flowers and a little bit of honey, you get some real sweet breakfast delight!



  • 2/3 cup flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon flake kosher sea salt
  • 3 large eggs (at room temperature)
  • 2/3 cups whole milk (at room temperature)
  • 1/3 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups blueberries
  • 1/2 cup blackberries
  • 4 tablespoons unsalted butter (cut into individual tablespoons, at room temperature)
  • 1 teaspoon edible flowers (optional)
  • honey for serving (optional)


  • For the Dutch baby, preheat the oven to 200 C. Set an  oven-safe skillet inside to preheat for at least 30 minutes.
  • In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs on medium-high speed until frothy, about 2 minutes. Reduce the speed to medium and add the milk, sugar, and vanilla. Add the flour mixture and mix until just combined. Stir in 1 cup of the blueberries by hand.
  • Carefully remove the hot pan from the oven and add the butter to the pan, swirling it slightly to help them melt quickly. Pour the batter into the pan and place it back in the oven. Bake until the pancake looks puffy and the edges curl up and are golden brown, 16 to 18 minutes.
  • Remove and garnish with fresh blueberries and blackberies. Top with the sugar powder and edible flowers (if using).  Serve along with the liquid honey and (or) vanila yogurt, if desired.

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