Lemon Blueberry Dutch Baby

 

1) Preheat oven to 450 degrees

2) Place in blender:

4 eggs

½ cup milk

½ cup flour, spelt or Einkorn

1 teaspoon vanilla

¼ teaspoon salt

3 Tablespoons maple syrup or organic sugar

2 Tablespoons melted butter

Zest of 1 lemon (or generous 1/2 tsp dehydrated lemon zest + 1 TBsp lemon juice)

3) Blend until smooth.

4) In a cast iron skillet (I have used both an 8 1/2” & a 10”, measured at the interior bottom of the pan) over medium-high heat, melt 2 Tablespoons butter

5) Add 1 cup blueberries.

6) Immediately add batter from blender.

7) Place skillet in oven.

8) Bake for 15 minutes.

9) Remove from oven. Drizzle with maple syrup, if desired. Or, in place of maple syrup: Drizzle with fresh-squeezed lemon juice & sprinkle with powdered sugar.

This will likely work in various sizes & shapes of ovenproof pans/casserole dishes.