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Blueberry Lemon Dutch Baby

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A light and fluffy Dutch Baby pancake flavored with fresh lemon zest and topped with sweet blueberries. This easy, baked pancake is a delicious breakfast or brunch treat, perfect for serving with powdered sugar, lemon curd, or maple syrup.

Ingredients

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  • 3 large eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon (about 2 teaspoons)
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter
  • 1 cup fresh or frozen blueberries
  • Powdered sugar, lemon curd, maple syrup (for serving)

Instructions

  • Preheat Oven and Pan: Preheat the oven to 425°F (220°C). Place an ovenproof skillet (cast iron works best) in the oven to heat while it preheats.
  • Make Batter: In a blender or food processor, combine the eggs, milk, flour, vanilla extract, lemon zest, sugar, and salt. Blend until smooth and frothy.
  • Prepare Skillet: Remove the hot skillet from the oven and add the butter. Tilt the skillet to melt the butter and coat the bottom and sides.
  • Add Blueberries: Pour the batter evenly into the hot skillet. Top with blueberries.
  • Bake: Return the skillet to the oven and bake for 15-20 minutes, or until the edges are puffed and golden brown.
  • Serve: Remove the Dutch Baby from the oven and immediately invert it onto a serving plate. Serve warm with powdered sugar, lemon curd, maple syrup, or a combination of your favorite toppings.

Notes

  • Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work well. If using frozen, thaw them slightly before adding to the batter.
  • Other Fruit: Try substituting with raspberries, blackberries, or peaches.
  • Sweetener Options: You can substitute sugar with honey or maple syrup for a different flavor profile.
  • Savory Dutch Baby: For a savory version, omit the sugar and add herbs like thyme or rosemary to the batter. Top with crumbled bacon and a fried egg.

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