Gluten Free Blueberry Dutch Babies Recipe

Gluten Free Blueberry Dutch Babies are a perfect dish for breakfast or brunch. Topped with blueberries and powdered sugar.

These gluten free blueberry Dutch babies are definitely a family favorite breakfast. First of all, they’re super easy to make.

All you need is one bowl and just a handful of ingredients. I’ve been making these gluten free blueberry Dutch babies for well, forever?

I’m not exactly sure how long, but it’s been for as long as I can remember. They’re always a quick go-to weekend breakfast when I just don’t feel like cooking.

They’re so easy, even my husband could make these.

Blueberries are not really cheap this time of year. And by not really cheap, I mean outrageously crazy expensive.

So if you don’t want to splurge for fresh blueberries, frozen blueberries will work just as well. I almost always use frozen blueberries in baked recipes.

Last summer, we picked tons of blueberries at the orchard when they were in season. Ok, it felt like we literally picked tons based on the amount of time it takes to pick.

But really, it was probably somewhere around 30 pounds during the whole picking season.

That’s still a lot though. I really love stocking up on fruit straight from the farms during the summer when we can get them cheap.

I made some really awesome blueberry crumb bars and a blueberry coffee cake with the fresh berries. I soo cannot wait to be swimming in fresh blueberries again, because I'll make healthy blueberry bread and I want to de-gluten this blueberry crisp...

I’m really envious of all of you guys who can get fresh produce at a great price year round straight from the farmers market. I’m currently buried in about 3 feet of snow.

It’ll be a loooong time before the farmers markets will start to open. Actually, it’ll be a long time before we even see the ground.

But back to gluten free blueberry Dutch babies. I like to dust these with powdered sugar before servings.

It gives them a little something special. We eat ours with maple syrup too, but again, that’s optional.

There’s one very important bit of information to note about these Dutch babies, when you’re adding the blueberries, keep them away from the edges of the pan! The batter will puff up and spread up the side of the skillet while baking.

If the blueberries are too close to the edge, they’ll prevent that from happening.

I’ve experimented with different amounts of blueberries and I use just a 1/4 cup for that reason. Too many will deflate your Dutch baby and you’ll end up with a flat slightly dense-ish Dutch baby.

Which is absolutely not what you want. So if you really want more blueberries, add them after you cook them. Enjoy!

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