Blueberry Dutch baby

Don't want to take the time to flip all those pancakes? Here's a one bowl, one pan breakfast that cooks up easy with ingredients you probably have already in your cupboard  Feel free to use frozen berries, and any fruit would work great.

Ingredients:

4 tablespoons butter
6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
pinch of cinnamon
1 teaspoon vanilla
1 1/2 cup blueberries
optional toppings: whipped cream, maple syrup, powdered sugar, yogurt, bananas, etc.

Instructions:

Combine the eggs, mild, flour, salt, cinnamon, and vanilla in a blender. Pulse until evenly combined and smooth.  Let batter rest for 15 minutes at room temperature.  Or leave overnight in the fridge.

Preheat oven to 425 degrees when you are ready to make the Dutch baby.

Place the butter, cut into pats, in a 14 inch cast iron pan or a 9x13 inch baking dish.  Spread out the fruit with the butter.  Place this in the oven for 2 minutes, or until the butter melts.

Pour the batter over the melted butter and berries, then return immediately to the oven.  Bake for 22-25 minutes or until the edges have puffed up and started to turn a golden brown.

Cut and serve immediately, using any desired toppings.

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