Ingredients
Dutch Baby
- 4 L large eggs, room temperature
- 1 cup whole milk, room temperature or plant based milk
- 1 cup Bluebird Grain Farms Whole Wheat Sonora Flour
- ¼ teaspoon ground cardamom
- Pinch of sea salt
- 2 tablespoons butter
Blueberry-Lime Greek Yogurt Topping
- 1 cup fresh blueberries
- ½ cup plain Greek yogurt
- 1-2 tablespoons maple syrup or honey divided
- Zest of 1 lime
- 1 tablespoon fresh lime juice
- Extra blueberries and lime zest for serving
Instructions
Preheat Oven
- Preheat oven to 425°F. Place a 10-inch cast-iron skillet in the oven while it preheats.
Make the Batter
- Add eggs, milk, Sonora Heritage Flour, cardamom, and salt to a blender. Blend until smooth and slightly frothy, about 20–30 seconds. Let the batter rest for 5 minutes.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until melted, coating the bottom and sides.
- Pour the batter immediately into the hot skillet and return it to the oven.
- Bake for 18-22 minutes, or until dramatically puffed and golden around the edges. Avoid opening the oven while it bakes.
Make the Blueberry-Lime Topping
- Combine the blueberries with 1 tablespoon maple syrup or honey and half of the lime juice. Lightly mash a few berries to release their juices, leaving the rest whole. For a warm blueberry topping: Add the blueberries and honey to a small saucepan over medium-low heat. Cook for 3–5 minutes, stirring gently, until the berries begin to soften and release their juices. Remove from the heat and stir in the fresh lime juice.
- In a separate bowl, stir together the Greek yogurt, lime zest, remaining lime juice, and additional maple syrup or honey to taste.
Finish & Serve
- Serve the Dutch Baby warm from the skillet. Spoon the lime Greek yogurt into the center and top with the blueberries.
- Finish with fresh lime zest and an extra drizzle of maple syrup or honey, if desired.