Blueberry Dutch Baby with Honey & Sourdough
Whenever I need inspiration, I flip through my favorite cookbooks. One of which is Sourdough by Sarah Owens. Sarah has a beautiful recipe for a Strawberry and Cardamom Dutch Baby that I wanted to try out with some slight adaptations. For starters, I swapped the strawberries for blueberries since that’s what’s in season and at the market for me. Feel free to do the same and swap in any soft fruits that you have on hand like raspberries, blackberries, or peaches. I also left out the cardamom since I found the taste of it to be a bit overwhelming and instead just increased the amount of lemon zest by a bit. If you’re a big fan of cardamom though, feel free to add that (about 3/4 tsp.) or you could try adding in a little bit of cinnamon or nutmeg instead. Sarah already used a natural sweetener - honey - in her recipe so I didn’t have to make any changes there and then - of course given that the cookbook is called Sourdough! - she already incorporated sourdough starter as well.
This recipe is the perfect one to pull out if you want a decadent breakfast that’s not high in sugar so it won’t leave you with that sugar hangover feeling that ruins the rest of your day. I hope you’ll give it a try!
Ingredients
3 eggs, room temp.
15 g buttermilk (or milk, if you don’t have buttermilk), room temp.
20 g honey
125 g sourdough starter, room temp.
1 tsp. lemon zest
Pinch of salt
100 g fresh blueberries
15 g unsalted butter
Directions
Preheat the oven to 450 F. If using a cast iron skillet, you can place it in the oven while it preheats. If using a different oven-safe skillet, place it in the oven for at least 5 minutes to warm up before you are ready to put the batter in. You’ll want to use a 10-inch skillet either way.
Combine the eggs, buttermilk, honey, sourdough starter, lemon zest, and salt - either beat with a fork or use a blender to mix together until fully combined.
Remove the skillet from the oven and add the butter to it. Swirl the butter around until melted and then move quickly to pour the batter in and top with the blueberries. Place back in the oven and bake for 12-15 minutes or until the edges are a deep golden brown. Remove from the oven and transfer to a plate (or serve directly from the pan). Enjoy!
