So Dutch babies might be my new favorite thing! I’ve never really heard of them before until I was flipping through Sonali’s new cookbook Natural Baby Food. I was having such a hard time deciding what I wanted to make first, but once I laid eyes on that Blueberry Dutch Baby, I knew it was mean to be. 

IMG_0821 (1)

So, let me give you some backstory!! I came across Dr. Sonali Ruder in the early stages of my food blogging journey. She has this awesome blog called The Foodie Physician and she was probably the first foodie I connected with and felt like we were on the same journey. 

I love following her amazing recipes and the delicious flavors and dishes she comes up with! Her latest endeavor is this Natural Baby Food cookbook. You guys… there are 150 recipes. I’m talking packed with easy and delicious recipes that your kids will LOVE. It takes you from the beginning stages of solid foods with different puree combinations to meals the entire family will love. 

Like this Blueberry Dutch Baby!! I made this for a family breakfast and every single one of us dug in and wanted seconds. I made some adjustments to her original recipe, I’ll include her original recipe with my substitutions in parethenses! 

If you’re just thinking about starting your baby on solids, or if you are well into the solid phases but are struggling with meal ideas, this cookbook will give you so many fun ideas. 



Blueberry Dutch Baby

  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25



  • 2 tablespoons unsalted butter or coconut oil
  • 1 1/4 cup fresh or frozen blueberries
  • 3 large eggs at room temperature
  • 3/4 cucp milk
  • 3/4 cup flour (I used blanched almond flour)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder (I added the baking powder to help the almond flour act more like regular flour, if you’re using regular white or whole wheat flour, no need to add the baking powder)
  • 2 tablespoons coconut sugar or light brown sugar (I used agave nectar)
  • Top with blueberry maple compote from her cookbook, maple syrup, or lemon curd (I drizzled some of my favorite nut butter).


  1. Preheat oven to 400F.
  2. Place the butter in a 10-inch oven safe skillet.
  3. Place the skillet in the oven for a few minutes until the butter is melted.
  4. Remove from the oven and scatter the blueberries evenly in the skillet.
  5. Blend together the eggs, milk, flour, vanilla, cinnamon, salt, baking flour, and sugar in a blender, or in a bowl with a whisk.
  6. Pour the batter evenly over the blueberries and transfer the skillet to the oven.
  7. Bake 20-25 minutes until puffed up and golden brown.
  8. Remove from the oven and serve quickly with your favorite topping.


  • Mine (using the almond flour) cooked perfectly around 16 minutes.


  • Serving Size: 6

Hope you guys have an awesome day! I definitely recommend checking out Sonali’s new book if you’re looking for some family friendly food ideas!! xo