Blueberry Cardamom Sauce with Mini Dutch Babies
Prep Time:
20 minutes
Cook Time:
51 minutes
Serves:
6
Ingredients
- 1 Package (6 ounces) Driscoll’s Blueberries
- 1/3 Cup maple syrup
- 1/4 Cup water
- 1 Tsp. cornstarch
- 1/2 Tsp. ground cardamom
- 1/8 Tsp. salt
- 3 eggs
- 1/2 Cup whole milk
- 1/2 Tsp. vanilla extract
- 1/2 Tsp. sugar
- 1/2 Cup flour
- 4 Tablespoons unsalted butter
- 1 Tbsp. lemon juice
- 2 Teaspoons lemon zest, divided
Directions
- PLACE blueberries into a medium saucepan.
- ADD 1/3 cup maple syrup, 1/4 cup water, 1 tablespoon lemon juice, and 1 teaspoon lemon zest.
- ADD 1 teaspoon cornstarch, 1/2 teaspoon cardamom, and 1/8 teaspoon salt.
- STIR to combine ingredients.
- COOK over high heat until blueberry mixture begins to bubble.
- REDUCE heat to low.
- SIMMER 30-40 minutes until slightly thickened while STIRRING occasionally.
- SET ASIDE blueberry sauce and PREHEAT oven to 425°F.
- CRACK 3 eggs into a large bowl and WHISK thoroughly.
- ADD 1/2 cup milk, 1 teaspoon lemon zest, 1/2 teaspoon vanilla extract, and 1/2 teaspoon sugar.
- STIR mixture to combine ingredients.
- ADD 1/2 cup flour gradually and WHISK to eliminate lumps.
- SET ASIDE batter.
- PLACE 1 teaspoon butter into each cup of a 12-cup muffin tin.
- HEAT muffin tin in oven just until butter is melted. Do not over cook.
- DIVIDE batter equally between muffin tin cups.
- BAKE for 6 minutes.
- REDUCE oven to 300˚F.
- BAKE for 5 more minutes or until Dutch babies are puffed and golden brown.
- GARNISH Dutch babies with generous amounts of blueberry sauce and SERVE immediately.
