Blueberry Dutch Baby with Rosemary and Fresh Goat Cheese
Serves: 4 to 6
  • 1 cup whole milk
  • 4 large eggs
  • 1 teaspoon chopped fresh rosemary
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon oil
  • 2 small containers (a generous 4 ounces each) fresh blueberries
  • 3 ounces fresh goat cheese, crumbled
  • Confectioner's sugar for dusting
  1. Adjust rack to middle position and heat oven to 425 degrees. Whisk milk, eggs, rosemary, and salt in a medium bowl; vigorously whisk in flour until mostly smooth with a few small lumps; let stand a few minutes and whisk again (for instantly smooth batter use a blender).
  2. Meanwhile heat oil in a heavy-bottomed 12-inch skillet (cast iron works well). Add blueberries to hot pan; sauté until heated through, a minute or so. Add milk mixture and sprinkle with goat cheese. Transfer to the oven and bake until puffed and golden, 15 to 17 minutes. Remove from oven and immediately dust with sugar. Serve from the skillet with additional confectioner’s sugar passed separately.
Recipe by Three Many Cooks at