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blueberry dutch baby 6-min copy

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!

blueberry dutch baby 1-min
blueberry dutch baby 4-min-min (1)
blueberry dutch baby 5-min

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!

blueberry dutch baby 7-min
blueberry dutch baby 11-min
blueberry dutch baby 10-min

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!

blueberry dutch baby 13-min

blueberry dutch baby 12-min

Serves 4-6

10m prep time

22m cook time

30m inactive

Rated 5 out of 5
Rated by 2 reviewers
  • 4 tablespoons butter
  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/2 teaspoon salt
  • pinch of cinnamon
  • 1 teaspoon vanilla
  • 1 ½ cups fresh blueberries
  • Toppings: whipped cream, syrup, powder sugar, yogurt
  1. Combine eggs, milk, flour, salt, cinnamon, and vanilla in a blender and pulse until evenly combined and smooth. Let batter rest for 30 minutes at room temperature or up to overnight in the fridge.
  2. When ready to bake, preheat oven to 425 degrees F.
  3. Cut the butter into pats and arrange in a 9x13 inch baking dish, then add blueberries and place in oven for about 2-3 minutes, or until butter melts.
  4. Pour the batter over the melted butter and berries and immediately return to the oven. Bake for 22 minutes or until edges have puffed up and started to turn brown.
  5. Cut into slices to serve and top with powdered sugar, syrup, or whipped cream.

Recipe adapted from

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