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Fluffy Blueberry Lemon Dutch Baby topped with fresh blueberries and lemon zest

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
Cook Time 25 minutes
Total Time 35 minutes
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.