This Almond Dutch Baby is made with almond extract and topped with a sweet and simple blueberry glaze.
Ringing in the weekend early because… well, because I can. Also because mine and Miguel’s anniversary is next week, so I’m ready to just eat ALL THE FOOD this weekend. I feel like when your anniversary/birthday falls on a weekday, it’s absolutely appropriate to celebrate not only on the day itself, but on the weekend before or after too.
Double the food, double the drinks, double the happiness, ya know?
Last year Miguel planned a nice staycation for our anniversary, but with us going to Spain just last month, I think we’re keeping it simple this year. We talked about what to do, and honestly, I just want to go out for brunch and dinner (yes both!) and maybe drinks. I also want to hang out with Layla. ….kind of sounds like a basic weekend, but we’ve been out of town for the past several weekends in a row, so I’m looking forward to having a Pittsburgh-y weekend.
I’m not sure our anniversary relates to this almond dutch baby, other than the fact that I might whip it up Sunday morning. You really CANNOT go wrong with a dutch baby. This one’s made with almond extract and topped with sliced almonds and then drizzled with a blueberry glaze (just like this cake).
Berries are my favorite kind of fruit, and I just love summertime because they always taste SO much better. Though I love eating them straight out of the container, I also enjoy finding unique ways to use them. In this case, it’s blueberry glaze. Essentially, you make a blueberry compote, strain out the berries so you’re just left with blueberry “juice”, and then add powdered sugar. <—add this to your “must make” list ASAP!
Almonds+blueberries are the sweetest combo, esp. when the “blueberry” is a blueberry GLAZE. MMMMMhm.
Almond Dutch Baby with Blueberry Glaze
for the dutch baby:
- 2 tbsp butter
- 1/2 cup all purpose flour
- 1/2 cup almond milk or milk of choice
- 2 eggs
- 1 tsp almond extract
- 3 tbsp cane sugar
- 1/4 tsp salt
for the compote:
- 1/2 cup frozen blueberries
- 1 tbsp lemon juice
for the glaze:
- 2-3 tbsp blueberry "juice"
- 1/2 cup powdered sugar
- Preheat oven to 450°.
- While oven is heating, combine all dutch baby ingredients EXCEPT the butter in a blender and blend until smooth.
- Once oven is heated, add the butter to a 10" cast iron or oven-proof skillet and place the skillet in the oven. As soon as the butter has melted, remove the skillet from the oven, brush butter evenly all over the skillet, then pour the batter into the skillet.
- Bake dutch baby for approximately 20 minutes, or until it has puffed up and is golden brown on the edges/top.
- While dutch baby is baking, make the compote and glaze. Heat blueberries and lemon juice in a small saucepan over medium heat, using a wooden spoon to break down the blueberries. Simmer on low for 5-10 minutes, then pour mixture through a fine mesh strainer, removing any blueberry chunks. You should be left with just the liquid.
- For the glaze: add 2 tbsp blueberry juice and powdered sugar to a bowl and whisk. If you prefer it to be thinner, add an additional 1 tbsp blueberry, and if you want it thicker, add 1/4 cup powdered sugar.
- Top dutch baby with sliced almonds, powdered sugar and blueberry glaze.