Lemon Berry Dutch Baby


Anyone else love the beach?!

Sometimes we take for granted the great things about our situation, and location. It’s so easy to open your phone to any number of social networks, crank on the TV or open a magazine, and dream about how fantastic it would be to live in New York, or Tokyo, or London, or Bora Bora. And no doubt, they’re amazing cities, with an infinite number of possible things to see and do. But if we spend our life dreaming away of what our situation could be, living like the ‘grass is greener’, we tend to miss the best things in life. The things that are right at our finger tips.

Where we live in the Great White North, we have winter. A lot of it. Enough of it that sometimes, in the dead of winter, I’d gladly trade my situation for a beach view (margarita in hand, of course). Winter can, and is beautiful. And also long.

But then summer comes back, and I’m completely and entirely reminded of how killer the Maritimes really are. 20 minutes and we’re standing on the beach. Seriously awesome. And the beach at sunset, heaven.

We have a few beaches that we love to go. Some where we can bring the dog, some we can have a bonfire and cook out, and others that are groomed and perfect to work on that summer tan vibe. Here are a few shots of our evening trip to Parlee Beach in Shediac, NB. Beach/Sunset/Perfect.








The beach is my happy place.

One of our favourite sleep Sunday morning things to eat is a Dutch Baby, covered with fresh fruit. The lemon is this guy makes it wonderfully fresh, and perfect for brunch. Delicious.

Lemon Dutch Baby

4 tablespoons butter

3/4 cup whole milk, at room temperature

3 eggs

3/4 cup flour

1/4 teaspoon salt

1 teaspoon vanilla

1 teaspoon lemon zest

2 cup mixed berries

Powdered sugar, for dusting

Preheat your oven to 450 degrees.

Crack your eggs into a large mixing bowl, and whisk until pale and frothy (about 1 minute). Add your milk, flour, salt, vanilla, and lemon zest, and whisk until combined.

Add your butter to a 10 inch cast-iron skillet, and pop it in the oven. When the butter has melted, pull it out of the oven, and pour in your batter. Immediately pop it back in the oven, and bake until puffed & cooked through (18 – 20 minutes).

Top with your mixed berries, and sprinkle over powdered sugar.



  1. Gea Velthuis from Holland says:

    Made it today. Its heaven on earth.

    Gea from Holland

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