Skillet Vanilla Bean Dutch Baby with Blueberry Sauce

Skillet Vanilla Bean Dutch Baby with Blueberry Sauce

Dutch Babies, those single-skillet dishes, actually enable you to sit down with your family or partner for breakfast. As opposed to high-maintenance pancakes, the endlessly customizable Dutch baby has a strong advantage for saving time and serving something delicious, not to mention the Dutch baby is a sweet and puffy. Yummy! Today I will share with you one of the most delicious Cast iron DESSERT recipes. It is one pan vanilla bean baby with blueberry sauce. I would like to say the Dutch baby in this recipe is really crispy on the outside and the inside is really soft. In addition, the homemade blueberry sauce is suitably sweet and a little bit sour. You can make this tasty and simple pan food in the morning, and serving with a cup of coffee then  you can start your wonderful day with being energetic.


This Dutch baby can load up with ice cream, yogurt, seasonal fruit, berry sauce or whatever you like. This one pan vanilla bean Dutch baby served with ice cream and homemade blueberry sauce has a fabulous taste. It also looks gorgeous with a snowy sprinkling of confectioners' sugar and beautiful blueberry sauce. So here are the steps to make the homemade blueberry sauce and this one pan vanilla bean Dutch baby.



For the sauce

1 teaspoon cornstarch

1 teaspoon lemon juice

1 cup fresh blueberry

3 tablespoons water

3 tablespoons granulated sugar

For the pancake

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon pure almond extract

1 teaspoon vanilla bean paste

1/3 cup granulated sugar

2/3 cup whole milk

2/3 cup all- purpose flour

1 cup fresh raspberries

3 tablespoons unsalted butter

3 large eggs


    1. Preheat the oven to 425. Then add granulated sugar, cornstarch, water and fresh blueberries to a medium sauce pan and heat over medium heat. Stir constantly about 5 minutes until the mixture thickens and the blueberries become very tender. Remove from heat, and then stir in lemon juice. Set it aside and let it cool.
    2. Melt the butter in a largeCast iron skillet. When the butter melts well, remove the skillet from the oven and set aside.
    3. Beat eggs in a stand mixer fitted with a whisk attachment until light and frothy, about 3 minutes. Add granulated sugar, cinnamon, vanilla bean paste, almond extract, milk, all-purpose flour and salt to the beaten egg and mix until blended.
    4. Fold in the raspberries and immediately pour batter into the skillet prepped with melted butter. Then bake for about 20 minutes until puffy and golden brown.
    5. Dust with confectioners' sugar and top with blueberry sauce and ice cream. Serve immediately.



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After the Dutch baby is baked about 15 minutes, start watching the oven. Pop on the light, and you can entertain small children for a good five minutes or more once the rise starts. The Dutch baby will start huffing and puffing and it looks as if its dancing as it rises. As for the key to a good Dutch Baby, you need to make the batter the night before. It needs to rest in the fridge for at least 6 hours; otherwise, it will be too eggy. That is good news for your Sunday morning, as you can simply bake off your Dutch Baby while youre making coffee. Ive made several Dutch Baby recipes over the past years and enjoy how a simple prepared batter can transform into a crowd-pleasing breakfast or brunch dish. You can save your time by preparing the batter ahead if you really hurry in the morning. Since it is quick to prep and doesn’t need many attentions while cooking, and it is easy to scale up, a big Dutch baby is perfect for feeding a crowd. Just make sure everyone's sitting down and ready to eat, and then you can remove it from the oven. Since it deflates and cools quickly, so you can serve it immediately. When you need to serve a large group of people, it is a great choice to choose to bake this delicious dish.

Next time, I will introduce you another tasty and easy Cast iron skillet recipe----EASY MARGARITA POLENTA PIZZA SKILLET recipe. It is a kind of a quick easy twist to the classic Italian Margarita pizza. So be waiting for my next recipe.


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