Description
This Blueberry Lemon Dutch Baby is a light, fluffy oven-baked pancake with a vibrant citrus twist and fresh blueberries. Perfect for an impressive breakfast or brunch, it combines the tartness of lemon zest and juice with the sweetness of blueberries, baked to golden perfection in a cast-iron skillet.
Ingredients
Scale
Batter Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 tbsp granulated sugar
- 1 tbsp lemon zest (about 1 lemon)
- 1 tbsp fresh lemon juice
Cooking & Serving
- 1 tbsp unsalted butter
- 1/2 cup fresh blueberries (plus extra for garnish)
- Powdered sugar (for serving)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan inside to heat while you prepare the batter, ensuring the pan is very hot for an optimal puff.
- Make the Batter: In a blender, combine eggs, milk, flour, salt, vanilla extract, granulated sugar, lemon zest, and lemon juice. Blend until smooth, about 20-30 seconds, creating a light and airy batter.
- Cook the Dutch Baby: Carefully remove the hot skillet from the oven. Add the unsalted butter and swirl the pan to coat the bottom and sides evenly. Once the butter has melted, immediately pour the batter into the skillet.
- Bake: Return the skillet to the oven and bake for 18-20 minutes, or until the Dutch Baby has puffed up dramatically and turned golden brown around the edges.
- Add Blueberries: Remove the Dutch Baby from the oven and sprinkle the fresh blueberries evenly over the top, allowing them to warm gently from the residual heat.
- Serve: Dust the Dutch Baby with powdered sugar and garnish with extra blueberries and a lemon slice as desired. Serve immediately while it’s still warm and puffed.
Notes
- Use a cast-iron skillet or oven-safe pan for best results and even heating.
- Make sure the skillet is hot before adding the batter to achieve a dramatic puff.
- Serve immediately because the Dutch Baby will deflate as it cools.
- You can substitute fresh blueberries with other berries or fruits as preferred.
- For a dairy-free version, swap the butter and milk with plant-based alternatives.
