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Blueberry Dutch Baby Pie

This Dutch Baby is made using fresh Blueberries and Ricotta. The mixture for the Dutch Baby must be made and refrigerated overnight. It is best made using a #8 Cast Iron Skillet


3/4 cup all-purpose flour

1/3 cup granulated sugar

1 1/2 cups whole milk

7 1/2 ounces fresh ricotta cheese,

whisked until creamy

6 large eggs, beaten

Finely grated zest of 2 lemons

1 tablespoon unsalted butter

1/2 cup blueberries

Confectioners’ sugar, for dusting


Step 1 In a medium bowl, whisk the flour with the

granulated sugar. Gradually whisk in the milk followed

by the ricotta, eggs and lemon zest. Strain the mixture

through a fine sieve set over a bowl. Cover and refrigerate


Step 2 Preheat the oven to 450°. Place a 9- to 10-inch

cast-iron skillet in the oven to heat for 10 minutes.

Step 3 Whisk the pancake batter briefly. Carefully

remove the skillet from the oven and swirl in the butter

to coat. Add the pancake batter to the hot skillet, scatter

the blueberries in the center and bake until puffed, set

and browned at the edge, 17 to 20 minutes. Do not open the oven door!!

Dust with confectioners’ sugar and serve immediately.


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