{This is a sponsored post from Driscoll’s. All opinions are 100% my own, but I am obviously a freak for berries of all kinds, so I was really excited to be a part of their Picture Perfect Plate campaign.}

Can you tell that I am clinging to all things summer… like my life depends on it?

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest

As much as I am secretly (or really not so secretly) excited for fall, I want to spend all of August and the better half of September really celebrating summer and all that comes along with it. Even if my weather is maybe not that warm, aside from the afternoon thunderstorms, it has been pretty nice here.

Oh, and judging from all the comments on this post (check it out, awesome recipe and there is a GIVEAWAY!), I can see that I am not the only one excited for fall food and activities.

For now – summer till mid September!!

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvestBlueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvestBlueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest

That means berries, lots of fresh summer berries!!

And prepared in the best way possible. Alright, here’s the deal. Last week, I was kind of stumped as to what to make with all the berries I had bought at the store. See, I have this problem of going to the store, seeing all the pretty berries and basically buying them all. My favorite way to eat fresh berries, is simple, just grab a handful of berries and pile them into my mouth. Here’s the problem, my eyes are WAY bigger than my stomach and as much as I love eating handful after handful of fresh berries, there comes a point when my stomach just can’t fit anymore in.

Sooo, what’s a girl to do??

Well, first I took a break from eating to give the stomach some time to digest. Then I played a little on the computer, and then… I came across this gorgeous dutch baby made by Marta. Within a matter of a second I knew exactly how I was going to use up my berries.

DUTCH BABY!

WHOA BABY …channeling my inner Stephanie Tanner…which by the way, who else is SO crazy excited for the Netflix Fuller House to begin next year?? I cannot wait. The Tanners are my favorite!!!

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvestBlueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest

I have quite the history with dutch babies, and by that I just mean that I grew up eating plenty of them. My mom is a freak for a really good, really puffy dutch baby, so of course, I inherited that mind-set as well.

Also, you should know that I decided at about 6pm one day last week to make this dutch baby and jumped for joy inside my head when I made the decision. It was also one of the EASIEST decisions I have made in months (thank God). But umm, as I was laying in bed that night thinking about just how I wanted to craft my dutch baby, about 12am I had a bit of a freak out moment and immediately texted my mom that she COULD NOT drive to Denver the next day.

Why? Cause I am making a dutch baby!!

Our responses were the same: NOOOO…

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest

That is how serious we are about our dutch babies. So what’d we do about our problem?? Mom got up and out early and made sure she made it back in time to have our dutch baby lunch date. Granted it was at around 2:30pm, but she didn’t care. The wait was worth it.

I mean, are we looking at the same dutch baby?!? It’s a GOOD one.

Mom gave it two thumbs up and then some. Basically, this dutch baby made her day and then the next day too, cause I gave her the extra dutch baby I had left over (from trials). She was pumped and I was feeling pretty good that I got to make my mom so happy. I kind of love when that happens.

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvestBlueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest

So, Driscoll’s is currently running a summer sweepstakes called the #pictureperfectplate. They are challenging all the berry lovers in the world to create their picture perfect plate using fresh berries. Clearly, I love doing this a little too much. I mean, you know I had so much fun styling this dutch baby with berries (making my food look pretty excites me WAY too much!).

If you are curious about the campaign, you can read more about it here.

And then you should probably get your butt in the kitchen and make this dutch baby. It’s swirled with caramelized blueberries and infused with chamomile tea. I love the addition of the tea, it’s hint of honey make me smile and pairs really nicely with the blueberries (which also makes for the PRETTIEST dutch baby…just check out that swirl of goodness!).

Once the hot, puffy, light and fluffy dutch baby came out of the oven, I just added some honeycomb for sweetness (if you do not have honeycomb, just use honey or maple syrup). I also added some ricotta and then some cinnamon sugar to dust the berries with. It was everything my dreams could have imagined and then some.

Clearly, I am passionate about my breakfast foods, but hey, can you blame me? It’s one of the best meals of the day!

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest
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5 from 3 votes
The Recipe

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta.

By halfbakedharvest

Course: Dessert
Cuisine: American
Keyword: blueberries, chamomile, dutch baby, skillet, tart

Berries, lots of fresh summer berries!!

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings
Calories 485 kcal

Ingredients

  • 3/4 cup milk
  • 2 chamomile tea bags
  • 5 tablespoons butter divided
  • 1 cup rounded [Driscoll's blueberries | http://www.driscolls.com/berries]
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 3 eggs at room temperature*
  • 1 teaspoon vanilla + half of a vanilla bean if you have it on hand
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour

Berries

  • 1 cup mixed [Driscoll's strawberries raspberries + blueberries | http://www.driscolls.com/berries]
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon cinnamon

Honeycomb Ricotta

  • 1 cup whole milk ricotta
  • 2 tablespoons honey + fresh honeycomb for serving
  • 1 vanilla bean seeds scraped out
  • 1-2 teaspoons lemon zest optional

Instructions

  1. Warm the milk in the microwave or over the stove until just steaming. Add the tea bags, cover and steep for 5-10 minutes
  2. Preheat the oven to 450 degrees F.
  3. Grab a 10-12 inch cast iron skillet and place it over high heat. Add 2 tablespoons butter and once melted, add the blueberries, brown sugar and cinnamon. Cook over high heat for 1-2 minutes, stirring once or twice, you just want the berries to begin to burst. Remove from the heat and add the remaining 3 tablespoons butter. Place the skillet in the oven while you prepare the batter, but no longer than 5-8 minutes.
  4. Remove the tea bags from the milk and add the milk to a blender. Add the eggs, vanilla (and vanilla bean seeds if using), salt and flour. Blend on high for about 30 seconds or until no lumps remain in the batter.
  5. Carefully remove the hot skillet from the oven. Push the blueberries towards the center of the skillet and pour the batter over the blueberries in a swirl motion. Quickly return the skillet to the oven and bake until the sides are puffed up and dark golden brown, 15 to 20 minutes.
  6. Meanwhile, combine the fresh berries with the sugar and cinnamon in a bowl. Toss well and let sit until ready to serve.
  7. To make the ricotta, stir together the ricotta, honey, lemon zest and vanilla in a bowl. Keep in the fridge until ready to serve.
  8. When the dutch baby is done cooking, remove from the oven. Add some fresh honeycomb to the dutch baby and then add a dollop of ricotta. Top with the cinnamon sugar berries + figs if you have them. EAT!!

Recipe Notes

*to bring eggs to room temp quickly, place them in a bowl of hot water for 5 minutes.

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest

I mean, come on, just look at that Blueberry Chamomile Dutch Baby, so pretty and delicious!

Blueberry Chamomile Dutch Baby with Honeycomb Ricotta | halfbakedharvest.com @hbharvest