A Dutch baby baked with spelt flour behaves slightly differently from one made with all-purpose. The batter is a little thicker, the puff is steady rather than sharp, and the edges brown with a faint nuttiness that works well with the fruit.
Fresh blueberries are added before the bake. They burst and soften into small pockets of juice that sink into the batter as it sets. The almond flakes go in at the same time and toast directly on the surface.
This is a one-pan breakfast that takes about 15 minutes of hands-on work. The oven does the rest. You can prep the batter the night before and bake straight from the fridge.
Spelt contains gluten but sits lower on the glycaemic scale than white flour. It also brings more fibre and a flavour that pairs naturally with almonds and stone fruit.
Why You’ll Love This Recipe
- One cast iron skillet, minimal cleanup afterward
- Spelt adds nutty flavour without heavy texture
- Blueberries burst and caramelise during the bake
- Batter preps in 5 minutes, even the night before
Ingredient Notes
- White spelt flour: White spelt flour gives a lighter crumb than wholegrain spelt. Wholegrain works but produces a denser, flatter puff. All-purpose flour is an easy swap if spelt is unavailable.
- Whole milk: Full-fat milk keeps the batter rich and helps the puff. Oat milk or almond milk work as dairy-free options, though the edges may brown a little faster.
- Eggs: Three large eggs at room temperature are key. Cold eggs can reduce the puff. Take them out of the fridge 20 minutes before you start.
- Fresh blueberries: Fresh blueberries hold their shape better than frozen during the bake. If using frozen, do not thaw first, and expect slightly more juice pooling in the base.
- Flaked almonds: Raw flaked almonds toast on the surface as the Dutch baby bakes. Slivered almonds work too. Skip for a nut-free version and add extra blueberries.
- Unsalted butter: The butter goes into the hot skillet just before the batter. It creates the sizzle that starts the puff. Clarified butter or coconut oil can substitute if needed.
Spelt Blueberry Almond Dutch Baby
Description
Spelt flour gives this Dutch baby a slightly nutty base that stays tender, not dense, while the hot skillet creates dramatic puff and crisp edges in one bake.
Ingredients
Batter
Skillet and Topping
Instructions
Preheat and Prep
- Heat the oven to 200 C / 390 F. Place a 10-inch cast iron skillet on the center rack and let it heat for at least 10 minutes.
- Combine the spelt flour, milk, eggs, caster sugar, vanilla extract, and salt in a mixing bowl. Whisk until the batter is completely smooth with no flour streaks. Rest for 5 minutes.
Bake
- Using oven mitts, remove the hot skillet from the oven. Add the butter pieces and tilt the skillet so the butter coats the base and sides as it melts.
- Pour the batter into the center of the skillet in one steady motion. Scatter the blueberries and flaked almonds evenly over the surface.
- Return the skillet to the oven immediately. Bake for 20 to 22 minutes until the edges are deep golden brown and puffed, and the center is just set with no wet wobble.
- Do not open the oven door during the first 15 minutes of baking.
Finish and Serve
- Remove the skillet from the oven. Dust with powdered sugar through a fine-mesh sieve. Drizzle with honey or maple syrup if using.
- Serve straight from the skillet, cut into quarters. The Dutch baby will begin to deflate within a few minutes, which is expected.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 295kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 5g25%
- Cholesterol 155mg52%
- Sodium 105mg5%
- Potassium 210mg6%
- Total Carbohydrate 34g12%
- Dietary Fiber 3g12%
- Sugars 12g
- Protein 10g20%
- Vitamin A 420 IU
- Vitamin C 5 mg
- Calcium 110 mg
- Iron 2 mg
- Vitamin D 55 IU
- Vitamin E 3 mg
- Vitamin K 4 mcg
- Thiamin 0.2 mg
- Riboflavin 0.3 mg
- Niacin 2 mg
- Vitamin B6 0.2 mg
- Folate 35 mcg
- Vitamin B12 0.6 mcg
- Phosphorus 195 mg
- Magnesium 38 mg
- Zinc 1.2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest the batter for 5 minutes after mixing to let the spelt flour hydrate fully.
- Use a kitchen towel or oven mitt to tilt the skillet so butter coats the sides before pouring batter.
- Serve within 5 minutes of pulling from the oven for the fullest puff presentation.
- A fine sieve dusting of powdered sugar works better than spooning it on for even coverage.
- Lemon zest added to the batter (half a lemon) brightens the overall flavour without overpowering the blueberries.
