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