I’ve recently discovered Dutch Babies and one might say I cannot get enough of them. If you’re not familiar with this dish it’s possible you know it by another name like German pancake, Dutch Puff, or Hootenanny. It’s more or less an eggy baked pancake, similar in taste to a crepe and resembling a giant popover in appearance. The batter has no leavening ingredient (like baking powder), but instead gets its puffing reaction from the contrast of cold batter and a hot pan.

They’re often made in cast iron skillets, but we’ve come to like using a 9×13 dish to make one giant dutch baby for the whole family. We’ve tried quite a few different versions lately and we all agree, this Blueberry Dutch Baby Bake is the best one yet!

One of the most exciting parts about making this dish is probably watching the batter puff up in the oven! You never know quite what shape it’s going to take and it brings us back to doing science experiments as kids. Get the little ones involved and they’re sure to be equally thrilled by the puffing pancake. Be warned, the cake will deflate a good amount once taken out of the heat as the steam inside cools. Make sure everyone gets a look at it just as it’s removed from the oven!

Since this recipe is already bursting with sweet blueberries, we like to keep the toppings simple. Whipped cream, vanilla yogurt, or just a drizzle of syrup are enough to bump this dish up to a gourmet level. Serve it for Sunday morning brunch or your next holiday get-together. It’s sure to please your hungry crew on any occasion!