Vanilla Dutch Baby

Vanilla Dutch Baby with Marinated Blueberries

For the Dutch Baby:
3 Tbsp butter
3 eggs
3/4 cup all-purpose flour
3/4 cup milk, heated for 20-30 seconds in the microwave
1 Tbsp sugar
2 tsp vanilla extract
Pinch salt
2 Tbsp confectioners' sugar for garnish
Whipped cream, if desired

For the Blueberries:
1 pint fresh or frozen blueberries
1 tsp sugar
1/2 tsp fresh lemon zest

Preheat the oven to 400^F.  Place the butter in an iron skillet and place in the oven to melt.

In a small bowl, stir the blueberries, 1 tsp sugar and lemon zest together and set aside to marinate.

In a blender combine the eggs, flour, milk, 1 Tbsp sugar, vanilla and salt and blend on medium-high speed until well mixed.  Remove the skillet from the oven and carefully swirl the butter around the edges of the pan to coat it completely.  Pour the batter into the hot pan and return it to the oven.  Bake for 20-25 minutes, or until the pancake is puffed and golden brown along the edges.

Using a large spatula, remove the entire Dutch Baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and becoming soggy.  Or, if you're always in a hurry like me, sprinkle it with the confectioner's sugar and slice that sucker immediately into wedges and put 'em on plates! Serve with with marinated blueberries and a bit of whipped cream if desired.  Delicious!!

Adapted from a Melissa d'Arabian recipe.  I add a splash of lemon juice to the blueberries.  This recipe is also outstanding with a mixture of diced fresh peaches and strawberries.