This Almond Dutch Baby is made with almond extract and topped with a simple and fresh blueberry glaze.
for the dutch baby:
2 tbsp butter
1/2 cup all purpose flour
1/2 cup almond milk or milk of choice
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.