Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/2 cup milk (any preferred milk)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- Zest of 1 lemon
- Powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk the eggs until frothy. Add the flour, milk, sugar, vanilla, salt, and lemon zest, and mix until smooth.
- In an oven-safe skillet, melt the butter over medium heat. Pour the batter into the skillet, then scatter the blueberries on top.
- Transfer the skillet to the oven and bake for 20-25 minutes, until the edges are puffed and golden.
- Remove from the oven and let cool for a minute. Dust with powdered sugar and serve warm.
Notes
For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend. Serve with Greek yogurt or a drizzle of honey for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg