Berry Lemon Dutch Baby with Vanilla Mascarpone

Today is going to be a good day.

The sun is shining, the sky is that perfect Californian blue, and there is vanilla mascarpone whipped cream all over my face like YUSSSS.

My sister and I have been slightly obsessed with skillets for the last few months, yet weirdly didn’t have our own (full-sized one) till a few days ago. Our shared Pinterest board is filled with tons and tons of skillet recipes for inspiration, but for some reason I had a hard time convincing myself to spend the money to get my own. My sister, Marie, treated me to a trip to one of my favorite stores and let me choose a few items as a birthday gift. I ended up with a brand spankin’ new cast iron skillet as well as a few more food photography props to add to my growing collection. I found two gorgeous glasses, so you can expect tons of drink recipes (since ya girl is officially twenty-fun!) and some colorful tea towels to help give my photos a fun summer vibe.

So what does one do when they have a new skillet? They make a Blueberry Lemon Dutch Baby with Vanilla Mascarpone, obviously.

So this recipe isn’t just a pretty face and fancy pants name. It’s the perfect brunch treat and you’ll want to eat it out of the skillet, slober all over your fork, pass out on the ground and wake up and eat some more. I’m being a little dramatic, but YOU GUYS.

Please make this! Then send it to me.

Fine.

We can share.

This dutch baby comes bakes away and then comes hot out of the oven and BOOM, you smother that baby (lol) with some vanilla mascarpone and garnish with fresh berries and lemon slices. The consistency of the dutch baby itself is a little denser than the normal American pancake and bubbles up in your skillet so you get a different shape each time. It’s perfectly sweet and the mascarpone cream soaks in and permeates in each bite. Couple that bite with a blueberry and raspberry and you have a winning breakfast.

A few words of warning. First off, be careful when handling the skillet. Since it goes in the oven prior to be being filled with dough to heat up, it’s going to be crazy hot. I tried to take it out with a tea towel and slightly burned my fingers after holding it for a few seconds. Make sure you use heavy-duty oven mitts! Secondly, beware of over lemon-ing it. When I first made this, I ended up going a bit too crazy with the lemon flavor and, with the tart raspberries, it was a bit much (though it was still happily eaten). I brought down all that lemon flavor to cut off some of that sourness, so beware of overdoing it!