Microwave Blueberry Dutch Baby

Microwave Blueberry Dutch Baby

2 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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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (2)

Rate This Recipe
lutzflcat
4

lutzflcat

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.

BillyandChristy
0

BillyandChristy

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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Nutrition

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

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