Created By :

Ingredients

  • 1 Package (6 ounces) Driscoll’s Blueberries
  • 1/3 Cup maple syrup
  • 1/4 Cup water
  • 1 Tbsp. lemon juice
  • 2 Teaspoons lemon zest, divided
  • 1 Tsp. cornstarch
  • 1/2 Tsp. ground cardamom
  • 1/8 Tsp. salt
  • 3 eggs
  • 1/2 Cup whole milk
  • 1/2 Tsp. vanilla extract
  • 1/2 Tsp. sugar
  • 1/2 Cup flour
  • 4 Tablespoons unsalted butter

Directions

  1. PLACE blueberries into a medium saucepan.
  2. ADD 1/3 cup maple syrup, 1/4 cup water, 1 tablespoon lemon juice, and  1 teaspoon lemon zest.
  3. ADD 1 teaspoon cornstarch, 1/2 teaspoon cardamom, and 1/8 teaspoon salt.
  4. STIR to combine ingredients.
  5. COOK over high heat until blueberry mixture begins to bubble.
  6. REDUCE heat to low.
  7. SIMMER 30-40 minutes until slightly thickened while STIRRING occasionally.
  8. SET ASIDE blueberry sauce and PREHEAT oven to 425°F.
  9. CRACK 3 eggs into a large bowl and WHISK thoroughly.
  10. ADD 1/2 cup milk, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and 1/2 teaspoon sugar.
  11. STIR mixture to combine ingredients.
  12. ADD 1/2 cup flour gradually and WHISK to eliminate lumps.
  13. SET ASIDE batter.
  14. PLACE 1 teaspoon butter into each cup of a 12-cup muffin tin.
  15. HEAT muffin tin in oven just until butter is melted. Do not over cook.
  16. DIVIDE batter equally between muffin tin cups.
  17. BAKE for 6 minutes.
  18. REDUCE oven to 300˚F.
  19. BAKE for 5 more minutes or until Dutch babies are puffed and golden brown.
  20. GARNISH Dutch babies with generous amounts of blueberry sauce and SERVE immediately.

Nutrition

Serving Size :

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g