Gilding the Lily, or Blueberry Dutch Baby

     Mornings are coming earlier these days.  Yes yes, I know, they aren't ACTUALLY coming earlier, it's just that it is darker, and more painful to rise.  Midweek, getting going and the associated breakfast are all silent and quiet affairs.  In fact, I don't even eat breakfast until I make it to work, as the idea of eating anything at 6AM seems depressing, not to mention time consuming.
     On the weekend however, I can sometimes take a bit more time, and make something that involves thinking.  Or a recipe even.  I stumbled across this one a few weeks ago, in a back issue of Sunset.  I think it was credited to a restaurant somewhere, but didn't write that part down.  It's a revelation, really.  I have been making Dutch babies for years, they are a standard on the weekend repertoire.  But this one has a duh factor to it.  Add blueberries, and watch the whole thing lighten up and taste even better.  This is a breakfast version of gilding the lily, as it were.
     The recipe also instructs you to make a lemon curd, which would likely be very nice.  I haven't had lemons, or the patience to stand at the stove for an extra 20 minutes to make lemon curd, but find that it's quite tasty without this step.  If gilding the gilded lily is the goal, by all means, make lemon curd too.  I had poached pears with this today, and that works just fine too.
     One other step the recipe gives is to let the batter sit for a few hours, or even overnight.  I have never done that, and there are two possibilities:  I am missing an epiphany, a key step and I have never noticed; or, it's not necessary.  I am leaning on the latter.

Blueberry Dutch Baby

serves 2-4, depending on what else is being served, and how much you are inclined to share

Adapted from recipe found in Sunset Magazine

3/4 c flour

1T sugar

1/4t salt

3/4 c whole milk, or if you don't store this, 2/3 c 2% milk and fill to 3/4 line with cream

3 eggs

1 tsp vanilla

2T butter

1 c blueberries, fresh or frozen

Whisk the dry ingredients.  Whisk the eggs, vanilla and milk, and then add to the dry ingredients, whisk again until smooth.

Preheat the oven to 450F.  When it is hot, take a 9" pan, and heat on the stove.  Add the butter, and when melted, swirl around to coat the base and up the sides approx 1-2".  

Pour the batter in the pan, and scatter the blueberries on top.  

Bake approx 15 minutes, until puffed and golden on the edges.  

This recipe would work well in 2 smaller pans, if presentation is something you are desiring. Other berries or stone fruits would probably work well too.