Lemon Blueberry Ricotta Dutch Baby
This Dutch baby is custardy, buttery, and filled with fresh lemon-blueberry flavor! Top it with ricotta whipped cream and enjoy every bite!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
- 4 T butter divided
- 4 large eggs
- 2/3 cup whole milk
- 3/4 cup whole milk ricotta cheese divided
- 2/3 cup all purpose flour
- 2 tsp vanilla extract
- 1/2 tsp salt
- zest of 1 lemon
- 1/2 cup fresh blueberries
- 1/2 cup heavy cream
- 2 T powdered sugar
Preheat the oven to 450. Put 2 T butter in a 10-12 inch cast iron skillet and place in the preheated oven to melt.
Melt the remaining 2 T butter. While the skillet is heating, in a blender combine the eggs, milk, 1/4 cup ricotta cheese, flour, vanilla, salt, lemon zest, and the 2 T melted butter. Blend a stand mixer on high until the batter is smooth. About 1 minute.
Pour the batter into the hot skillet and top with blueberries. Place the skillet in the center of the oven and bake for 18-20 minutes. Do not open the oven until it has been baking for at least 15 minutes. This could cause the dutch baby to deflate.
While that's baking, make your ricotta whipped cream. In a stand mixer with the whisk attachment, whip the remaining 1/2 cup ricotta cheese and heavy cream until it is smooth and fluffy. About 5 minutes. Add the powdered sugar and mix to combine.
When the dutch baby is done baking top its with the ricotta cream, maple syrup, fresh blueberries and lemon zest. Enjoy!
Keyword breakfast, brunch, dutch baby