Dutch Baby with Black and Blueberry Sauce

Instructions

Dutch Baby

1. Take the eggs and milk out of the fridge at least a half hour before you're ready to cook. Measure out the 1/2 cup of milk so you don't need to leave your whole container of milk out
2. Place your Cast Iron in the oven and preheat to 375 degrees
3. Add the flour, Sugar, and Salt to your food processor, blender, or bowl, and pulse a few times to fully incorporate
4. Melt 2 Tablespoons of Butter, allow to cool a bit before adding
5. Add the milk, eggs, vanilla extract, and butter to your food processor
6. Blend until it has a smooth and airy texture, about 30 seconds
7. Remove the hot pan from the oven and melt 1 tablespoon of butter in it, spread it around to coat the surface
8. Add the batter to the hot pan and put back in the oven
9. Set a timer for 20 minutes and do not disturb or open the oven while cooking!

Making the Sauce

1. Once the dutch baby is in the oven, add blueberries, blackberries, sugar, lemon juice, and water to a small pot or saucepan
2. Bring to a boil over medium-high heat
3. Dissolve 2 teaspoons cornstarch in 1.5 tablespoons water
4. Once boiling, add the cornstarch mixture to the sauce and stir
5. Lower heat to medium-low and simmer, stirring often, until the sauce has thickened, about 10 minutes
6. Remove from heat and allow to cool a bit as your dutch baby finishes

Drizzle the sauce on the dutch baby, dust with powdered sugar or any other topping you desire, and enjoy!