Blueberry Lemon Dutch Baby

Blueberry Lemon Dutch Baby

If you’ve never tried a Dutch baby before, let me introduce you to your new favorite brunch treat. This Blueberry Lemon Dutch Baby is like a fluffy, golden pancake-meets-popover, baked in the oven until puffed and crispy around the edges, with a tender, custardy center. Add in the bright zing of lemon and bursts of juicy blueberries, and you’ve got a simple but elegant breakfast that feels like it came from a fancy café.

Why You’ll Love Blueberry Lemon Dutch Baby

What’s not to adore about this showstopping skillet pancake?

Effortless Yet Impressive: A handful of ingredients and a blender are all you need—then just pop it in the oven!
Bright & Fruity: Lemon zest and fresh blueberries give it a burst of summery flavor.
Perfect for Sharing: It’s made in one pan and great for slicing and serving.
Versatile: Sweet enough for brunch or dessert, but you can make it your own with different toppings.
Crispy + Custardy: The edges puff up golden and crisp, while the center stays soft and tender.

Ingredients in Blueberry Lemon Dutch Baby

You’ll be surprised how simple this magical pancake is to make:

Eggs: The foundation that gives the Dutch baby its puff.
Milk: Whole milk works best for richness.
All-Purpose Flour: Just the right amount to give structure without making it dense.
Sugar: A bit of sweetness to balance the tart lemon.
Salt: Just a pinch to enhance the flavors.
Vanilla Extract: For warm depth.
Lemon Zest: Adds brightness and zing.
Fresh Blueberries: Bursts of juicy sweetness in every bite.
Butter: Melted in the pan to create that sizzling, crispy base.
Powdered Sugar (for serving): Because a dusting of sweetness makes everything better.

Instructions

Let’s whip up this beauty in just a few simple steps:

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Place a cast-iron skillet or oven-safe pan in the oven while it heats.

Step 2: Blend the Batter

In a blender, combine eggs, milk, flour, sugar, salt, vanilla, and lemon zest. Blend until smooth—about 20–30 seconds.

Step 3: Add the Butter

Carefully remove the hot skillet from the oven. Add butter and swirl to coat the pan as it melts.

Step 4: Pour and Top

Pour the batter into the skillet, then quickly scatter the blueberries on top. Immediately return the pan to the oven.

Step 5: Bake

Bake for 18–22 minutes, or until puffed and golden brown around the edges. Don’t open the oven door early it needs that heat to puff!

Step 6: Serve

Dust generously with powdered sugar and serve with a squeeze of lemon, whipped cream, or a drizzle of maple syrup if you like.

Nutrition Facts

Yield: 4 servings
Calories per serving: ~250–300 depending on toppings

Preparation Time

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

How to Serve Blueberry Lemon Dutch Baby

This gorgeous pancake is best served fresh out of the oven while still puffed and golden:

  • Toppings: Try whipped cream, lemon curd, Greek yogurt, or even a scoop of vanilla ice cream.
  • Garnishes: Fresh blueberries, a few mint leaves, or extra lemon zest add pretty color and flavor.
  • With a Side: Serve with bacon or sausage for a sweet-savory combo.

Additional Tips

Want to make it perfect every time? Here’s what helps:

  • Use a Hot Pan: That preheated skillet helps the batter puff beautifully.
  • Don’t Overmix: Blend until smooth, but don’t overwork the batter.
  • Fresh Zest Matters: Don’t skip the lemon zest it makes a big difference.
  • Room Temp Eggs and Milk: Helps the batter blend and puff more evenly.
  • Serve Immediately: It will deflate slightly after baking, but that’s totally normal.

FAQ’s

1. Can I use frozen blueberries?
Yes just toss them in while still frozen to prevent bleeding.

2. What if I don’t have a blender?
Whisk everything really well by hand or use a hand mixer to get a smooth batter.

3. Can I make it ahead?
The batter can be blended and stored in the fridge for a few hours, but bake just before serving.

4. Can I make it dairy-free?
Yes! Use almond milk or oat milk, and a vegan butter substitute.

5. Can I make this gluten-free?
Swap in a 1:1 gluten-free flour blend.

6. What pan should I use?
A 10- or 12-inch cast-iron skillet works best, but any oven-safe skillet or baking dish will do.

7. What’s the texture like?
It’s crisp on the outside and custardy in the middle like a hybrid of pancake and crepe.

8. Can I double the recipe?
Absolutely use a larger skillet or bake in two pans.

9. What if my Dutch baby didn’t puff?
Make sure the pan is hot, your oven is fully preheated, and avoid opening the door during baking.

10. Can I try other fruits?
Of course! Raspberries, blackberries, or thin apple slices work beautifully too.

Conclusion

This Blueberry Lemon Dutch Baby is the kind of dish that looks like you put in way more effort than you did and we love that. It’s light, fresh, and just a little fancy, making it perfect for lazy Sunday mornings, brunch parties, or whenever you want to wow someone with a skillet full of sunshine. Give it a try and fall in love with its puffy, golden, lemon-blueberry goodness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blueberry Lemon Dutch Baby

Blueberry Lemon Dutch Baby

  • Author: Charlotte
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 24 servings 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: German-American
  • Diet: Vegetarian

Description

The Blueberry Lemon Dutch Baby is a show-stopping puffed pancake baked in the oven and bursting with bright citrus flavor and juicy blueberries. It’s a light, golden, custard-like treat that’s perfect for brunch or a special breakfast.


Ingredients

Scale
  • 3 large eggs
  • 2/3 cup whole milk
  • 2/3 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh blueberries
  • Powdered sugar, for dusting
  • Fresh lemon juice or syrup, for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet (preferably cast iron) inside while the oven heats.
  2. In a blender, combine eggs, milk, flour, sugar, vanilla extract, lemon zest, and salt. Blend until smooth. Let batter rest for 5–10 minutes.
  3. Carefully remove hot skillet from oven and add butter, swirling to coat the bottom and sides as it melts.
  4. Pour batter into the skillet, then scatter blueberries evenly over the top.
  5. Bake for 18–22 minutes, or until the Dutch baby is puffed and golden brown around the edges.
  6. Remove from oven and let settle slightly. Dust with powdered sugar and a squeeze of lemon juice if desired.
  7. Serve warm straight from the skillet.

Notes

  • Don’t open the oven during baking, or the Dutch baby may collapse.
  • Use room temperature ingredients for best puff.
  • Try swapping blueberries for raspberries, blackberries, or sliced peaches.
  • Serve with a drizzle of maple syrup, honey, or whipped cream for extra indulgence.

Nutrition

  • Serving Size: 1/4 of Dutch baby
  • Calories: 180
  • Sugar: 7g
  • Sodium: 160mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 125mg

Keywords: Dutch baby, blueberry lemon breakfast, puffed pancake, oven pancake, brunch recipe, lemon blueberry skillet

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating