Microwave Blueberry Dutch Baby

Microwave Blueberry Dutch Baby

3 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Sally Anne
Recipe by  Sally Anne

“Creating this breakfast favorite in the microwave is quick and simple. For heartier appetites this recipe could serve 2 instead of 4.”

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Adjust Servings

Original recipe yields 4 servings



  1. Spray a 1-quart microwave-safe casserole dish with cooking spray.
  2. Beat eggs by hand in a bowl until slightly frothy; add flour, sugar, sour cream, and salt. Beat until all ingredients are fully incorporated. Pour batter into prepared casserole dish; sprinkle blueberries over batter.
  3. Microwave on high, turning dish around every minute, until center is set, 4 to 5 minutes. Divide onto plates and sprinkle with confectioners' sugar.

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Reviews (3)

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The big tradeoff is that you don't get the beautiful brown color that comes with baking, but it does come together quickly and tastes pretty darn good. I used a deep dish pie plate, and it took about 6-1/2 minutes for the center to set up. The only negative is that it is pretty egg-y, and the outside of the dutch baby was a little chewy/rubbery, but that's not a major issue. Definitely will make this again trying other fresh fruits. We're heading toward peak strawberry season in Florida, so I'm pretty sure a strawberry dutch baby will be on the menu soon. I'm for anything quick on a weekday morning, so thanks, Sally Anne, for giving me a new recipe.



I too missed the brown color and did not like the rubbery texture of this. It needs some flavoring like vanilla or almond too, it really is pretty flat. So sorry, but I just did not like it.



Glad for a quick new recipe for the mornings! The texture was a bit rubbery in comparison to a traditional Dutch baby, so I'm not sure if we will have it again. The center/bottom part, where the fruit tends to congregate as good. It was just the sides that didn't do too much for me.

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Amount Per Serving (4 total)

  • Calories
  • 191 cal
  • 10%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 21.7 g
  • 7%
  • Protein
  • 9 g
  • 18%
  • Cholesterol
  • 268 mg
  • 89%
  • Sodium
  • 382 mg
  • 15%

Based on a 2,000 calorie diet



previous recipe:

Blueberry and Raspberry Pancake Topping


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Almond Butter and Blueberry Smoothie