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
Scale
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
