Subscribe
Menu

Cardamom Dutch Baby with Blueberry Compote

Prep Time:  15 Minutes

     Cook Time:  45 Minutes

     Serves:  4

I love recipes that teach a new concept or demonstrate a new technique. This dish is great for its delicious introduction to quick-cooking fruit compotes and delightfully poofy baked goods (think popovers and Yorkshire pudding). A Dutch baby is essentially a large fluffy pancake that can be made sweet or savory. The full recipe is incredibly simple, but leaves an impression with versatile skills that can be incorporated into many recipes and many summer fruits.

Ingredients

  • For Blueberry Compote:
  • 12 ounces blueberries, divided
  • 2 tablespoons white sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon dried lavender (or 1 tablespoon fresh)
  • ¼ teaspoon lemon zest
  • 1 teaspoon freshly squeezed lemon juice
  • For Dutch Baby:
  • ½ cup whole milk, at room temperature
  • 3 large eggs, at room temperature, beaten
  • 1 teaspoon vanilla extract
  • ½ cup all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon cardamom
  • ¼ teaspoon kosher salt
  • 1 pinch freshly grated nutmeg (optional)
  • 4 tablespoons unsalted butter,
  • at room temperature
  • ¼ cup crème fraîche
  • Honey, to taste

Directions

  1. Preheat the oven to 425 degrees F.
  2. To make the blueberry compote, pour about half the blueberries into a medium saucepan and mash them with a potato masher or fork. Stir in the sugar, salt and lavender. Bring the mixture to a rapid simmer over medium-high heat, stirring frequently. Add the remaining blueberries and return the mixture to a rapid simmer. Reduce heat and slowly simmer, stirring occasionally, until the juices thicken and most of the berries have popped, about 6–8 minutes.
  3. Remove the mixture from heat, let it rest for a couple minutes, then stir in the lemon zest and juice. Set aside.
  4. To make the Dutch baby, combine the milk, eggs and vanilla in a mixing bowl. Sift the flour and sugar into the wet ingredients. Add the cardamom, salt and nutmeg, if using. Use a whisk or blender to blend until smooth.
  5. Place a 9- or 10-inch cast-iron skillet in the oven for 6 minutes. Add the softened butter and return the skillet to the oven for 1 minute to melt, being careful to not let it burn.
  6. Pour the batter into the center of the skillet and return it to the oven. Bake for 20 minutes, until puffed and golden. Lower the oven temperature to 300 degrees F and bake for five minutes.
  7. Remove the pancake from the oven, add as much blueberry compote as desired, and top with crème fraîche. Drizzle with honey if desired for added sweetness, and garnish with additional lavender.

Notes