Dutch Baby with Lemon blueberry Sauce

Dutch Baby:

1/2 cup milk at room temperature
1/2 cup all-purpose flour
1/2 teaspoon salt
1 lemon, grated (juice reserved)
2 tablespoons butter
2 eggs, beaten

Place the butter in a 9-inch pie plate and melt in the microwave for a few seconds. Using a brush or tilting the pie pan, cover the sides of the pan as well.

Mix the milk and the flour and salt until no lumps remain. Add the eggs and grated lemon zest and mix.

Pour the mixture in the pie plate. Bake in a preheated 400 F oven and bake for 25-30 minutes.

Remove from the oven and sprinkle with powder sugar (use a small strainer).


Blueberry-Lemon Sauce:

1/4 cup water
1/2 cup frozen or fresh blueberries
Lemon juice of half a fresh lemon
1/4 cup extra fresh of frozen blueberries
1 tablespoon water
1 teaspoon cornstarch
Sugar to taste

In a saucepan, mix the water with 1/2 cup blueberries and lemon juice. Cook for 2-4 minutes. Add sugar to taste and mix. Dissolve the cornstarch in the water and add to the mixture stirring constantly until it thickens.

Finally, add the extra 1/4 cup blueberries and cook for 1 more minute, DO NOT MASH.

Makes 3/4 cup sauce