Gluten-Free Blueberry Cheesecake Dutch Baby with Oat Flour

Rich, fruity, and beautifully decadent, this gluten-free blueberry cheesecake Dutch baby is made with oat flour and no added sugar.

5 from 4 votes

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Course: Clean Eating Breakfast

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 332kcal

Author: Violet Parcha

Preheat oven to 400 degrees.
Put the butter in the skillet and place it in the oven while it’s preheating to melt.
1/4 cup unsalted butter
Cut the cream cheese into 1/2 inch chunks and set aside.
4 ounces cream cheese
In a large mixing bowl, whisk together the eggs, milk, oat flour, vanilla, and salt.
6 eggs, 1 cup milk, 1 cup oat flour, 1 teaspoon vanilla extract, Dash of salt
Pour the batter into the skillet with the melted butter.
Sprinkle the blueberries and cream cheese pieces on top and place in the preheated oven.
2 cups blueberries, 4 ounces cream cheese
Bake for 30 minutes or until the edges are starting to turn golden brown.
Enjoy warm with toppings of your choice.

Whisk one last time before pouring the batter – Often, the batter is ready before the oven finishes preheating and may sit for a few minutes. As it rests, the oat flour can sink to the bottom, so give it one last whisk before pouring it into the skillet.
Don't pour the batter into the skillet until you’re ready to bake - The hot pan can start cooking it early and lead to burnt edges.
Don't open the oven door – If you can't wait until it's done to peek, check on it by turning on the oven light. Opening the door can cause it to deflate and lose its fluffy texture.