Blackberry Lemon Dutch Baby
This blackberry lemon Dutch baby is the best way to start the day. Ready in no time and perfect when served with ice cream or whipped cream. Plus you’ll love that blackberry lemon combo!
I’m all over my love for Dutch babies. They have crispy edges, soft centers and are usually packed full of citrus flavor. I make them several times a month and almost always switch up the flavor combinations with whatever I can find in my fridge. I personally love this version because who doesn’t love that classic blackberry lemon combo.
PLUS, not to sound totally horrible, Dutch babies are the only type of babies I want in my house. Soooooooo much easier to deal with than actual human babies.
Am I right?
If you’ve never made a Dutch baby I BEG you stop what you’re doing right this second and make this recipe. Well, within reason. If you’re driving a car or something don’t just stop it in the middle of the highway to try and cook this recipe.
PLUSPLUSPLUS this recipe is just soooooo pretty! It makes your lunch (or brunch…or dinner) table looks like something that jumped right out of a magazine. Trust me, this Dutch baby is going to be your new favorite breakfast recipe.
Looking for more delicious breakfast recipes? Try my cranberry orange Dutch baby, blueberry zucchini oat waffles or my eggnog Dutch baby!
Blackberry Lemon Dutch Baby
This blackberry lemon Dutch baby is the best way to start the day. Ready in no time and perfect when served with ice cream or whipped cream. Plus you'll love that blackberry lemon combo!
Yield: 2-4 servings
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Ingredients:
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon brown sugar
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/3 cup halved fresh blackberries
- Powdered sugar, for topping
Directions:
In a blender add eggs, milk, flour, lemon zest, brown sugar and salt. Blend until combined and let sit for 30 minutes.
About 20 minutes into the resting time preheat your oven to 425 degrees.
Add melted butter to a 10 inch cast iron (or oven safe non-stick) skillet.
Pour in batter and sprinkle the top with fresh blackberries.
Add into the preheated oven and bake for about 15 minutes until the sides are puffed up around the edges and golden brown.
Remove from the oven, top with more berries if desired and top with a sprinkling of powdered sugar.
Note: You can top your Dutch baby with whatever toppings you desire. Maple syrup works as well.
Lemony and creamy! Great combo with the cashew butter.
Looks like the real thing to me! Even better!
This looks super creamy! Love the idea of using nut butter instead of tahini. I usually just use the juice from the chickpea can
Beautiful photo and you make it sound delicious!
Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!
I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
http://erecipecards.com/
It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.
in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.
Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!
Please take a look. If you have any ideas or questions, please do not hesitate to write
Dave
http://erecipecards.com/
Contact@eRecipeCards.com
I’m so glad you found a way to make it that you’re not allergic to! Hummus is too delish to ration! 🙂
Mmm I actually adore cashew butter and I know it would be great in this hummus!
Crazy that you’re allergic to sesame seeds…that must make eating at any Asian restaurant super hard!
I absolutly love your blog! I follow a few cooking blogs, and have reccently started one of my own, and I have to admit I check yours more than the others! I posted a link to your blog on mine to share your recipes with my friends and family. Love this hummus recipe!
So glad you were able to find a substitute for tahini so you can enjoy your hummus. It is so liberating once you figure out a few substitutions in cooking and baking. When my son was first diagnosed with numerous food allergies, I was totally at a loss, but as I gradually learned to make substitutions, it became so much easier. Your tahini-free hummus looks like the real deal!
I never use tahini…I prefer it without…it’s delish! 🙂 I like this version with lemon and cashew butter…sounds wonderful!
That’s no fun that you’re allergic to the beautiful sesame seed…but awesome that you’ve found a good substitute. I actually made cashew butter just two nights ago, already I think I’m addicted.
Yum! I love hummus too. This sounds really delicious. Great idea to substitute with cashew butter. I just tasted a dip the other day where they put hummus on the bottom and then topped it with chopped cucumbers, tomatoes, and olives. I had never seen it like that, but it was great:)
Love the use of cashew butter!
looks great to be honest I made baba ganoush recently and think I added too much tahini too yuck
although tahini doesn’t attack me as it does you, i never buy the stuff. i do love me some hummus, though, and have taken to using peanut butter in its place. cashew butter would be even tastier, and i love the touch of lemon!
–I buy hummus every time I get groceries. And I eat it all week long with blue chips. I’m utterly addicted. The lemon hummus looks devine. 🙂 I shall TRY to make it 🙂 Thanks.
That is the best thing about making it yourself beside the cost factor! It sounds great! Hummus is a lot like pesto so many good ways to make it. I like adding white beans to mine it makes it so creamy.
I’m a huge fan of hummus, but I also love cashews. I can’t wait to try this recipe. Thanks!!
What a great idea!! I love hummus and I’ll have to try this one! 🙂
I’m thinking the flavor of cashews really would make this taste wonderful!
Oh wow! love the twist. bookmarking!
Tahini free? You are my savior! I can never find tahini when I need it and I am too impatient to make it! Thank you!!
Wow. This is great! and really easy to make. The cashew butter gives the same creaminess as tahini but a more luxurious texture.
The only downside is that I found the lemon a bit overwhelming. Would recommend making with the juice of one lemon and adding more if you want. Otherwise this is perfect! Thanks 🙂
I could eat the entire bowl
Love that this doesn’t use tahini, and those pomegranate seeds!
That looks luscious and I’d love a big serving right now!
I love how colorful this is!
I could totally make a dinner out of this too! I’m in heaven!!
This looks so creamy and delicious! Yum!!
Looks great! I need to try your recipe!
This looks so good! I need to try this! Would be a new favorite way to make hummus!
It’s beautiful and I’m sharing it. But I have to question my friendship with someone who doesn’t routinely keep tahini in the house. I mean, I keep it in every cupboard. 🙂 🙂
I’m allergic to sesame too! As with the way of allergies, the more I eat, the worse it gets. Except sesame oil. The oil seems totally ok. Thanks so much for this recipe.