Florida Blueberry Dutch Baby

Ingredients

Preparation

Florida Blueberry Compote
In a medium-sized saucepan, combine 2 cups blueberries, sugar and lemon juice. Place the pan over medium-high heat and bring to a simmer while stirring. Cook blueberry compote for 6 to 10 minutes until thickened. Remove from heat and let cool to room temperature. Serve warm.  

Chantilly Cream 

Place a medium-sized mixing bowl in the freezer. Once the mixing bowl is completely cold, add the heavy cream, vanilla, powdered sugar and lemon zest. Use a whisk to vigorously whip ingredients until stiff peaks form. Keep cold until needed.  

Batter 

Preheat a large cast-iron skillet or thick-bottomed pie dish in the oven to 425 degrees. In a blender, add the eggs, milk, all-purpose flour, sugar, vanilla and salt. With the lid secure, blend ingredients until smooth. It is important to let the eggs and milk come close to room temperature before blending to make a light and fluffy batter. After the ingredients are smooth, remove the batter from the blender. When the pan or dish is completely preheated, carefully remove it from the oven and add the unsalted butter. Place the buttered pan back in the oven for another minute to make sure the butter is completely melted and slightly browned. Carefully remove the buttered pan from the oven and set on a flat heat-proof surface. Carefully add the batter to the preheated and buttered pan, then place back in the oven to cook for 12 to 14 minutes. The Dutch baby should be golden brown and puffed up. Carefully remove from the oven and let cool slightly.  

 To assemble the dish, add some fresh blueberries along with some of the blueberry compote to the top of the cooked Dutch baby. Sprinkle with powdered sugar and lightly drizzle with Florida honey. Place a large dollop of Chantilly cream on top, reserving some to serve on the side. Garnish with fresh mint sprigs and serve warm.