Cabot Trail

Ungava Gin

Chic Choc Rum

Kayak Vermouth

Quartz Vodka

Baril Caché

La Mentherie

Tip

Drizzle Cabot Trail Maple and Blueberry Cream on top for an even more indulgent treat.

Cabot Trail Blueberry Dutch Baby

Cabot Trail Blueberry Moderate Fancy, Special Occasion

A delicious brunch recipe to fully indulge in blueberry goodness.

Ingredients

5 large eggs, room temperature
125 ml (½ cup) milk, room temperature
180 ml (¾ cup) Cabot Trail maple and blueberry cream
310 ml (1 ¼ cups) all-purpose flour
3 ml (½ tsp) salt
60 ml (¼ cup) unsalted butter
125 ml (1 cup) fresh blueberries
Icing sugar, for dusting

Cabot Trail Blueberry

Tip

Drizzle Cabot Trail Maple and Blueberry Cream on top for an even more indulgent treat.

Preparation

Place a large cast-iron skillet (10–12 inches) on the oven rack in the middle position. Preheat the oven to 220 °C (425°F).
In a blender, mix the eggs, milk, and Cabot Trail maple and blueberry cream until well combined.
Add the flour and salt and blend until homogenous.
Once the oven is at the right temperature, add the butter to the skillet (leave it in the oven).
After the butter has melted, remove the skillet from the oven and pour in the batter.
Return the skillet to the oven and bake for 20–25 minutes until the batter is puffed and golden.
Serve warm, topped with blueberries and sprinkled with icing sugar.

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