Blueberry Lemon Dutch Baby

why make this recipe

Blueberry Lemon Dutch Baby is a delightful dish that combines the comforting, airy texture of a Dutch baby pancake with the fresh, zesty flavors of lemon and blueberries. It’s perfect for breakfast, brunch, or even a sweet treat during the day. This recipe not only looks impressive with its puffed edges and vibrant colors but also comes together quickly, making it ideal for busy mornings. The combination of sweet blueberries and tangy lemon creates a bright, delicious flavor that everyone will love.

how to make Blueberry Lemon Dutch Baby

Ingredients:

• 3 large eggs, room temperature
• 3/4 cup milk, room temperature
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon lemon juice
• 1 cup fresh blueberries
• Powdered sugar for serving
• Lemon wedges for serving

Directions:

1. Preheat the oven to 425°F (220°C). Ensure a cast-iron skillet is inside the oven while preheating.
2. In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, salt, and lemon juice until smooth.
3. Carefully remove the hot skillet from the oven and add a bit of butter (about 2 tablespoons) to grease the bottom.
4. Pour the batter into the skillet and scatter the blueberries on top.
5. Bake for 20-25 minutes or until the edges are puffed and golden brown.
6. Remove from the oven and dust with powdered sugar.
7. Serve warm with lemon wedges.

how to serve Blueberry Lemon Dutch Baby

Serve the Blueberry Lemon Dutch Baby warm right out of the oven for the best experience. Dust it with powdered sugar and place lemon wedges on the side for an added zing. This dish is lovely on its own, but you can also accompany it with fresh whipped cream or a dollop of yogurt if you prefer.

how to store Blueberry Lemon Dutch Baby

If you have leftovers, let the Dutch baby cool completely, then cover it and store it in the refrigerator for up to 2 days. Reheat in a warm oven or microwave gently to enjoy it again. Keep in mind that it may lose some of its puffiness when stored.

tips to make Blueberry Lemon Dutch Baby

• Use room temperature ingredients for a better batter. Cold eggs and milk can affect the texture.
• Make sure the skillet is very hot before pouring in the batter for the best puff.
• Feel free to add more lemon juice or zest for an extra citrusy kick.
• If you like, add a sprinkle of cinnamon to the batter for added flavor.

variation

You can easily change the fruit in this recipe. If you prefer strawberries, raspberries, or even peaches, feel free to mix it up. Adding nuts like chopped almonds or walnuts can also give it a nice crunch.

FAQs

Can I make this recipe gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.

Can I use frozen blueberries instead of fresh?
You can, but make sure to rinse and dry them well before adding to the batter to avoid excess moisture.

How can I make it sweeter?
If you prefer a sweeter taste, simply increase the amount of sugar in the batter or serve with syrup or fruit preserves on top.

Blueberry Lemon Dutch Baby

A delightful Dutch baby pancake filled with the flavors of lemon and blueberries, perfect for breakfast or brunch.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 large eggs, room temperature Use room temperature for better texture.
• 3/4 cup milk, room temperature Use room temperature for better texture.
• 3/4 cup all-purpose flour Can substitute with gluten-free flour.
• 1/4 cup granulated sugar Increase for sweeter taste if desired.
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 tablespoon lemon juice Add zest for extra flavor.
• 1 cup fresh blueberries Can use rinsed and dried frozen blueberries.

For Serving

• Powdered sugar For dusting before serving.
• Lemon wedges For added zing.

Method

 

Preparation

1. Preheat the oven to 425°F (220°C) with a cast-iron skillet inside.
2. In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, salt, and lemon juice until smooth.

Baking

1. Carefully remove the hot skillet from the oven and add about 2 tablespoons of butter to grease the bottom.
2. Pour the batter into the skillet and scatter the blueberries on top.
3. Bake for 20-25 minutes until the edges are puffed and golden brown.
4. Remove from the oven and dust with powdered sugar.

Serving

1. Serve warm with lemon wedges on the side.

Notes

For best results, use room temperature ingredients and ensure the skillet is very hot before adding the batter. You can substitute the fruit or add nuts for variation.