Giant Blueberry Frittata

Click here to view recipe.

Fabulous Blueberry Frittata

I love making pancakes, although standing at the stove pouring, flipping and then trying to keep everything warm and fresh isn’t much fun.  I spotted this recipe online this summer and tried it the following week.

Can I just say… Wowza!  This is quick, easy and I probably made it five times during blueberry season. This fall I tried making these with out-of-season blueberries.  Not as good. There’s just really nothing like fresh berries although I am sure fresh frozen ones would work as well.  

Hot out of the oven

It’s so simple! You just mix up the batter, let it cook a bit on the stovetop, then shove it into the oven to finish.  The entire pancake/frittata is flipped onto a plate, bottom side up and then sliced and served, much like a skinny cake.  Easy, but oh so good. This is adapted from a recent summertime Bon Appetit recipe.

Giant Blueberry Frittata

Serves 4-6



  • 1 cup unbleached flour (I am sure this would work with ⅓ whole wheat and ⅔ plain flour)
  • ⅓ cup medium or fine grind cornmeal
  • ¼ cup granulated sugar
  • 1 Tbsp baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 large eggs
  • 1 ½ cups plain unsweetened kefir or plain buttermilk, divided
  • 2 Tbsp salted butter, melted 
  • 1 cup fresh blueberries (I used about ¼ cup more!) tossed with 1 tsp flour
  • 1 Tbsp avocado oil
  • 2 Tbsp salted butter
  • Pure maple syrup to serve

Preheat your oven to 375.  

Whisk flour, cornmeal, sugar, baking powder, salt, soda, and cornmeal together in a small bowl.  

Whisk eggs, kefir or buttermilk, and two tablespoons melted butter together and gently combine with dry ingredients. Be careful not to overmix – nothing wrong with a few lumps here and there.  Fold in blueberries.

Heat oil and remaining 2 Tbsp butter together in a large (at least 10 inches in diameter), oven-safe, non-stick frying pan over medium-high heat.  When the foaming subsides, scrape in the batter and spread it to the edges. Reduce heat to medium and gently rock the pan back and forth so it will come out of the pan easily at the end.  Cook until bubbles form on the surface – about six minutes when the edges might be a little brown.

Transfer the entire pan to the oven and cook another ten minutes until puffed and set.  Invert onto a large plate. Cut into wedges like a pie and serve with butter and syrup or plain yogurt and jam.  Leftovers (if there are any!) can be refrigerated and reheated and are pretty darned good.


This entry was posted in Breakfast and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *