Description
The Blueberry Lemon Dutch Baby is a light, puffed oven pancake with crisp edges and a custardy center, bursting with juicy blueberries and bright lemon flavor. Baked in a hot skillet and finished with a dusting of powdered sugar, it’s a show-stopping breakfast or brunch dish that’s as easy as it is elegant.
Ingredients
Scale
Batter Ingredients
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- Zest of 1 lemon
- 1/4 tsp salt
For Cooking
- 2 tbsp unsalted butter
- 1 cup fresh or frozen blueberries
For Serving
- Powdered sugar, for dusting
- Lemon wedges
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F (220°C) and place a 10-inch cast iron or ovenproof skillet inside to heat thoroughly.
- Prepare Batter: In a blender, combine the eggs, milk, flour, sugar, vanilla extract, lemon zest, and salt. Blend until the mixture is smooth and frothy, about 30 seconds. Let the batter rest while the oven reaches temperature.
- Heat Butter in Skillet: Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it around to fully coat the bottom and sides of the pan.
- Add Batter and Blueberries: Pour the prepared batter into the buttered skillet, then evenly scatter the blueberries over the top of the batter.
- Bake the Dutch Baby: Return the skillet to the oven and bake for 18 to 22 minutes until the Dutch baby is puffed up and golden brown around the edges. Avoid opening the oven door during baking to ensure proper puffing.
- Serve: Remove the skillet from the oven and dust the Dutch baby generously with powdered sugar. Serve immediately with lemon wedges and extra blueberries if desired.
Notes
- The Dutch baby will deflate slightly after removing from the oven—this is normal and expected.
- Frozen blueberries can be used straight from the freezer without thawing.
- For added sweetness, drizzle with maple syrup or honey before serving.
