Blueberry Lemon Dutch Baby Recipe
If you’re searching for a stunning yet simple breakfast that feels special enough for a weekend but easy enough for a weekday, this Blueberry Lemon Dutch Baby is pure perfection. It’s a beautiful, puffed oven pancake that arrives at the table golden, tangy, and crowned with juicy bursts of blueberry. The zest of lemon lifts every bite, making it subtly sweet and wonderfully aromatic. Whether you’re making brunch for friends or treating yourself, the Blueberry Lemon Dutch Baby brings the wow factor with just a handful of pantry staples and minimal effort.
Ingredients You’ll Need
You only need a few key ingredients to create the magic of a Blueberry Lemon Dutch Baby. Each ingredient is chosen for its role—whether it’s adding structure, flavor, or that signature cloud-like rise. Don’t skip any of these, as they all bring something wonderful to the pancake’s taste, texture, and color.
- Eggs: Essential for giving the Dutch baby its signature souffle-like rise and tender bite.
- Whole Milk: Brings moisture and richness, producing a silky batter.
- All-Purpose Flour: Provides the structure that allows the pancake to puff up beautifully in the oven.
- Granulated Sugar: Adds just the right touch of sweetness to balance the tart lemon and berries.
- Salt: Enhances all the flavors and prevents the pancake from tasting flat.
- Vanilla Extract: Deepens the flavor and brings a warm aroma that pairs perfectly with lemon.
- Lemon Zest: Gives a bright, citrus zing that wakes up every bite and complements the blueberries.
- Unsalted Butter: Creates that golden, crispy edge and rich flavor throughout the Dutch baby.
- Fresh Blueberries: Juicy bursts of sweetness and gorgeous pops of color scattered across the pancake.
- Powdered Sugar and Extra Lemon Zest: For finishing, providing a beautiful look and a final touch of sweetness and citrus.
How to Make Blueberry Lemon Dutch Baby
Step 1: Preheat Your Oven and Skillet
Set your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or cast-iron pan inside while it preheats. This ensures the pan is piping hot, which is crucial for getting those dramatic, puffy edges that make a Blueberry Lemon Dutch Baby so memorable.
Step 2: Blend the Batter
In a blender, toss in the eggs, milk, flour, sugar, salt, vanilla extract, and lemon zest. Blend everything together for about 20 seconds until the mixture is completely smooth and frothy. Blending the batter not only ensures a lump-free result, but it also adds a touch of extra loft.
Step 3: Butter the Hot Pan
Once your oven reaches temperature, carefully (with oven mitts!) remove the hot skillet. Drop in the unsalted butter and swirl it around quickly—let it melt fully and coat the bottom and sides. This creates a naturally nonstick surface and also gives your Dutch baby those irresistible, browned edges.
Step 4: Add Batter and Blueberries
Pour the blended batter into the buttery, hot skillet. Gently scatter the fresh blueberries evenly across the top. Resist the urge to stir; the berries will nestle into the batter as it bakes, making picture-perfect pockets of fruity goodness.
Step 5: Bake Until Puffy and Golden
Slide the skillet back into the oven and bake for 18 to 20 minutes. Watch in awe as the Blueberry Lemon Dutch Baby puffs up dramatically and turns a deep golden along the edges. It’s done when it’s puffy and the center looks just set.
Step 6: Finish and Serve
When your Dutch baby is out of the oven, let it rest for two minutes—don’t worry, it will deflate a little, that’s completely normal. Dust generously with powdered sugar and an extra sprinkle of lemon zest. The result is spectacular, guaranteed to get oohs and ahhs at any table!
How to Serve Blueberry Lemon Dutch Baby
Garnishes
The classic finishing touch is a dusting of powdered sugar and a sprinkle of extra lemon zest for sparkle and zestiness. If you want to gild the lily, a drizzle of honey or warm maple syrup can make this Blueberry Lemon Dutch Baby even more indulgent.
Side Dishes
Pair this Dutch baby with a bowl of Greek yogurt, a platter of smoky breakfast sausage, or a fresh fruit salad. The tangy-sweet flavors play beautifully with savory or creamy sides, rounding out your breakfast or brunch spread like a dream.
Creative Ways to Present
For extra flair, slice your Blueberry Lemon Dutch Baby into wedges and stack them with layers of whipped cream and more blueberries for a brunch centerpiece. Or, serve in individual ramekins for a cute, single-serve twist perfect for parties or special treats.
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Lemon Dutch Baby in an airtight container in the fridge. It will keep well for up to two days, though its signature puffiness will settle. The flavor remains wonderful, especially with a quick reheat.
Freezing
Dutch babies are best fresh, but you can freeze leftovers if needed. Wrap slices tightly in plastic wrap and place in a freezer bag. For best results, consume within one month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, pop individual slices into a 350°F (175°C) oven for 8-10 minutes until warmed through. For a quick fix, a microwave works in a pinch, but an oven toast restores the crisp edges beautifully.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Use them straight from the freezer so they don’t add extra moisture. This actually helps prevent sogginess and keeps your Blueberry Lemon Dutch Baby vibrant and delicious.
Why did my Dutch baby deflate after baking?
Deflating is normal! The puffiness is most dramatic right out of the oven. As the steam escapes, it settles, leaving behind an airy, tender pancake—exactly what you want.
Can I make this dairy-free?
Yes! Swap whole milk for your favorite unsweetened plant milk, and use a good dairy-free butter substitute. The result is still fluffy and flavorful, with all the blueberry-lemon charm.
What’s the best skillet to use?
A 10-inch well-seasoned cast-iron pan is ideal for the Blueberry Lemon Dutch Baby, but any sturdy, oven-safe skillet will do the trick. Just make sure it heats evenly and can withstand the high oven temperature.
How do I know when it’s finished baking?
Your Dutch baby is ready when the edges are deeply golden and puffed, the center looks just set, and it jiggles only slightly if you give the pan a gentle shake.
Final Thoughts
There’s something truly special about the Blueberry Lemon Dutch Baby—it brings together the best of breakfast, brunch, and dessert in one impressive, effortless dish. I hope you give it a try; it might just become your new favorite way to start the day, wow a crowd, or simply treat yourself. Happy baking!
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Blueberry Lemon Dutch Baby Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Blueberry Lemon Dutch Baby is a delightful oven-baked pancake that puffs up beautifully in the oven, creating a light and airy texture. The burst of fresh blueberries paired with zesty lemon makes this dish a perfect breakfast or brunch treat.
Ingredients
Batter:
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Additional Ingredients:
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- powdered sugar and extra lemon zest for serving
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and place a 10-inch oven-safe skillet or cast-iron pan inside to heat up.
- Prepare the Batter: In a blender, combine eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Blend until smooth for about 20 seconds.
- Cook in the Skillet: Remove the hot skillet from the oven, add butter, and swirl to coat. Pour the batter into the skillet, sprinkle blueberries on top, and bake for 18-20 minutes until golden.
- Serve: Let it rest for 2 minutes, then dust with powdered sugar and lemon zest before serving.
Notes
- For a sweeter taste, consider drizzling with honey or maple syrup.
- Frozen blueberries can be substituted, but add them directly from the freezer to avoid excess moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American, German-Inspired
Nutrition
- Serving Size: 1/4 of dutch baby
- Calories: 210
- Sugar: 11 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 125 mg
