Wild Blueberry Lemon Dutch Baby with BLiS Wild Thai Banana Maple Syrup

Wild Blueberry Lemon Dutch Baby with BLiS Wild Thai Banana Maple Syrup

Wild Blueberry Lemon Dutch Baby with Wild Thai Maple Syrup

Our dutch baby, similar to a popover, is filled with wild blueberries and lemon zest sure to delight your morning taste buds. Seared off in the skillet with butter and blueberries, the dutch baby is finished in the oven until light and fluffy.

The Wild Thai Banana Maple Syrup is one of our newest additions and worth all the hype. This barrel-aged maple syrup is infused with Rare Tea Cellar's dried wild thai banana and it's exceptional! Perfectly paired with any breakfast adventure, mixed cocktail creation or a simple plate of french toast. 

This maple syrup is a staple and show stopper, stock up now while our supplies last!


Wild Blueberry Lemon Dutch Baby Recipe

4 Tbs butter, divided

1/2 cup milk or milk alternative

1/2 cup all-purpose flour

4 large eggs

3 Tbs granualted sugar

1 tsp vanilla

1/4 tsp salt

Zest of one lemon

1 cup wild blueberries, fresh or frozen

Confectioner's sugar for dusting

BLiS Wild Thai Banana Maple Syrup



1. Place an oven rack in the middle position and set the oven to 450 degrees. 

2. Heat a 9 or 10inch iron skillet over medium heat on your stovetop while you prepare the batter.

3. Melt 2 Tbs butter and add it to a blender. Make sure butter is not too hot, then add milk, flour, eggs, granulated sugar, vanilla, salt and lemon zest. Blend until smooth. 

4. Place the remaining 2 Tbs butter in the preheated iron skillet and melt. Turn the heat up to medium-high and once the butter has melted, add in the wild blueberries. Saute for 1-2 minutes and then pour in your prepared batter over the blueberries. Then transfer to the oven right away.

5. Let bake for about 15-20 minutes or until puffy and golden brown. Remove from the oven and dust with confectioner's sugar and a sweet drizzle of BLiS Wild Thai Banana Maple Syrup. 



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