The Dessert of the Summer: Dutch Baby with Stewed Rosemary Blueberries

A dessert recipe for a puffy pancake featuring Ontario's in-season blueberries, excerpted from Peak Season, a cookbook by Deirdre Buryk.

Native to Ontario in their wild form, blueberries are teeny little gems with plenty of amusement for the palate. When markets are packed with blueberry stalls from July through to August, you have plenty of opportunity to try a delicately sweet true-to-Ontario fruit. If you look closely, you will notice a silver coating on a blueberry—that is there to protect them, so wash only when you are ready to eat them.

Though they are quite spirited on their own, a little rosemary can heighten the flavours of the blueberry with its lemon-pine pungency, making for two nice partners, especially when served on a puffy Dutch baby pancake.

Dutch Baby with Stewed Rosemary Blueberries

Serves 4


Stewed Rosemary Blueberries

  • 1 cup blueberries
  • 1 tablespoon water
  • 1 tablespoon granulated sugar 1 sprig rosemary (or 1 teaspoon dried)

Dutch Baby

  • ½ cup (65 grams) all-purpose flour
  • ½ cup (125 mL) oat milk (or any milk)
  • 3 eggs
  • 2 tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • 2 tablespoons (30 grams) unsalted butter, room temperature


In a medium skillet over medium-high, heat the blueberries and water. Once the liquid begins to form little bubbles, reduce the heat to medium-low and add the sugar and rosemary. Stir and stew until the sugar has dissolved, 2 minutes. Remove from the heat and set the stewed rosemary blueberries aside, removing any woody stems of rosemary.

In a blender or food processor fitted with the blade attachment, place the flour, milk, eggs, sugar, and salt. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite loose (like a liquid). Allow the batter to rest in the blender for 20 to 25 minutes. This will give the flour a chance to absorb the liquid and the batter to thicken.

Meanwhile, preheat the oven to 425ºF (220ºC). Place a 12-inch (30 cm) oven-safe skillet in the oven to warm along with the oven. When the batter has finished resting, remove the skillet from the oven (remember, it will be hot, so use oven mitts). Add the butter and swirl the pan to melt the butter and coat the bottom and sides
of the pan. Pour the batter into the butter-coated skillet and tilt the pan to spread the batter evenly across all sides of the skillet.

Bake until the Dutch baby has puffed into a golden cloud with darker brown, crispy edges, 15 to 20 minutes. Serve hot from the pan and top with your stewed rosemary blueberries.

Buryk 9780525611691 Pob All R4.indd

Excerpted from Peak Season by Deirdre Buryk. Copyright © 2022 Deirdre Buryk. Photography © 2021 Janette Downie. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Next: This Peach, Burrata and Basil Salad Makes a Sweet and Savoury Summer Appetizer

Originally Published in Best Health Canada