Blueberry Dutch Baby

I’ve made several Dutch baby recipes and this one was by far the worst. So bad on the first attempt that I made it again assuming I must have done something terribly wrong. Definition of insanity: doing the same thing over again and expecting a different result. Both times it never puffed up, was dense, and the pomegranate juice gives it a very off putting and unappetizing color. And I agree with other reviewers that the amount of butter was completely unnecessary. As a Food and Wine print subscriber, I’m shocked this recipe was posted without further testing. Don’t waste your money on pomegranate juice for this one.

I loved this recipe, I am surprised by a prior reviewer who didn’t care for this recipe. It didn’t need added sugar as you are dusting with powdered sugar and I don’t think it needed any salt. I never eat processed foods and with CV-19 I prepare all my own meals at home, thus maybe I am not exposed to highly salted foods.

I used wild blueberries and they were too mild. This ended up being rather flavorless. Next time I will try using cultivated berries and see if the results are any better. I also thought there was way too much butter.

Sadly I chose this recipe with out reading any others. DO NOT USE THIS RECIPE. The taste profile is really OFF. The only part edible was the outside crust. Read other recipes - this one lacks sugar, salt something to give the egg and flour a flavor! With all the butter this recipe called for - it didn't help nor was it good. Sorry Food and Wine as I usually love your recipe. THIS ONE IS A BUST. PS did not add any syrup or anything. If the food doesn't taste good to begin with why add to it and eat it anyways........

Yum, so good, couldn't stop myself....first slice, second slice, third....you get the picture. I think I will probably use less better next time. Would be fun to make with kids because it's cool to see it puff up in the oven.