North America is the number one producer of blueberries making it a foraging wonderland from July to August.
Foraging Blueberries and Making a Dutch Baby
The children’s book, Blueberries for Sal, is a perfect jumping off point for letting your kids “kaplink, kaplank, kaplunk” these gems into their buckets at a local farm. Bowser’s Blueberries in Renfrew, PA is a family owned “U-pick” establishment with ten varieties of blueberries and no chemical sprays. Ask at checkout about caring for your own blueberry bush and they will gladly share a few tips.
What carries these fruits better than a Blueberry Dutch Baby, perfect for Saturday morning all-hands-on-deck breakfasts? The more hands, the more blueberries, the more fun. In case you’re wondering what a dutch baby is, think of a mix between a pancake and a crepe with delicious topping.
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Blueberry Dutch Baby
Description
After foraging your blueberries, make a dutch baby that’s tasty for the whole family.
Ingredients
- 3 tbsp butter, melted
- 1/2 cup milk
- 3 eggs
- 1 tsp vanilla or almond extract
- 1/4 tsp salt
- 3 tbsp sugar
- 1 pinch cinnamon
- 1/2 cup flour
- 1 tbsp butter (for the skillet)
- 1/2 cup blueberries (or double that!)
Instructions
- Preheat the oven to 450º degrees. Insert 10-inch cast iron skillet or baking pan.
- Whisk together melted butter and warmed milk.
- Add eggs, vanilla, salt, sugar, and cinnamon. Whisk to combine.
- Add flour. Whisk until mixture is smooth like pancake batter.
- Grease the hot skillet with melted butter.
- Pour batter into the center of the skillet. Sprinkle blueberries throughout.
- Return pan to oven and bake for 15 minutes. Do not disturb.
- Once batter puffs and turns golden, remove from the oven.
- Serve with powdered sugar and honey.
Plus, check out how to forage redbuds in April and make a refreshing redbud lemonade.
Recipe, Story, and Styling by Leah Hohman Esser
Production by Megan Van Dyke
Photography by Katie Long
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