Spelt Blueberry Almond Dutch Baby

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

Raw spelt batter in hot cast iron skillet with fresh blueberries and almond flakes scattered on top before baking

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.

Slice of spelt blueberry almond Dutch baby on ceramic plate with honey drizzle and Greek yogurt on the side

Prep Time 15 mins

Cook Time 22 mins

Total Time 37 mins

Cooking Method: Oven

Cuisine: American

Courses: Breakfast

Difficulty: Easy

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 1.80

Calories: 295

Best Season: Spring, Summer

Dietary: Contains dairy and eggs, Contains gluten (spelt), contains nuts, contains-eggs, Dairy-free option available, High Fiber, Vegetarian

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

90 g white spelt flour (sifted)
180 ml whole milk (room temperature)
3 large eggs (room temperature)
1 tbsp caster sugar
1 tsp vanilla extract
1 pinch fine sea salt
1 tsp lemon zest (from half a lemon, optional)

Skillet and Topping

30 g unsalted butter (cut into pieces)
130 g fresh blueberries (rinsed and dried)
30 g raw flaked almonds
1 tbsp powdered sugar (to finish)
2 tbsp honey or maple syrup (to serve, optional)

Instructions

Preheat and Prep

1
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.
2
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

3
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.
4
Pour the batter into the center of the skillet in one steady motion. Scatter the blueberries and flaked almonds evenly over the surface.
5
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.
6
Do not open the oven door during the first 15 minutes of baking.

Finish and Serve

7
Remove the skillet from the oven. Dust with powdered sugar through a fine-mesh sieve. Drizzle with honey or maple syrup if using.
8
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.

Keywords: spelt dutch baby, blueberry almond dutch baby, spelt flour pancake, dutch baby recipe, spelt breakfast bake

Equipment

10-inch cast iron skillet
mixing bowl
whisk or hand blender
fine-mesh sieve
oven mitts
kitchen scale

Tips

Heat the cast iron skillet in the oven for at least 10 minutes before adding butter and batter.
Blend or whisk the batter until completely smooth, no flour streaks, for an even rise.
Pour batter into the center of the skillet so it spreads naturally and puffs evenly at the edges.
Do not open the oven door during the first 15 minutes or the Dutch baby will deflate before setting.
Scatter blueberries and almonds over the batter immediately after pouring, before the skillet goes back in.

Variations

Swap blueberries for sliced plums and replace almond flakes with hazelnuts for a stone-fruit version.
Use wholegrain spelt flour and add 1 tsp cinnamon for a denser, more autumnal bake.
Make it dairy-free by using oat milk and coconut oil instead of whole milk and butter.

Storage and Reheating

The Dutch baby is best eaten straight from the oven. It deflates within 10 minutes of coming out, which is normal. The flavour and texture stay good for up to 24 hours in the fridge, covered.

To reheat, place slices in a dry skillet over medium heat for 2 to 3 minutes per side until the edges crisp again. Avoid the microwave as it softens the edges completely.

Leftover batter keeps in the fridge for up to 24 hours in a sealed jar. Give it a quick stir before baking.

Serving Suggestions

Serve straight from the skillet with a dusting of powdered sugar and a drizzle of honey or maple syrup. A spoonful of Greek yogurt on the side adds a clean contrast to the sweet blueberry pockets.

For a sharper flavour balance, add a squeeze of fresh lemon juice over the top just before serving. The acidity lifts the fruit and keeps the finish from being flat.

This pairs well with a strong filter coffee or a flat white. For a brunch spread, serve alongside soft-boiled eggs or a simple green salad dressed with lemon.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-blueberry-almond-dutch-baby/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!