Easy Lemon Blueberry Dutch Baby Recipe
Introduction
This Easy Lemon Blueberry Dutch Baby is a delightful baked pancake that’s crisp on the edges and tender in the middle. Bursting with fresh blueberries and bright lemon zest, it makes a perfect breakfast or a light dessert. Plus, it’s quick to prepare and sure to impress.
Ingredients
- 4 large eggs
- 1 cup whole milk (or dairy-free alternative)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
- 1 cup blueberries (fresh or thawed frozen)
- 3 tablespoons unsalted butter
Instructions
- Step 1: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat up.
- Step 2: In a bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and lemon zest until the batter is smooth. Let it rest briefly.
- Step 3: Carefully remove the hot skillet from the oven and melt the butter in it, swirling to coat the bottom and sides.
- Step 4: Pour the batter into the melted butter and scatter the blueberries evenly on top.
- Step 5: Bake for about 20 minutes, or until the Dutch baby is puffed up and golden brown.
- Step 6: Remove from the oven, dust with powdered sugar, and drizzle with fresh lemon juice before slicing. Serve warm and enjoy.
Tips & Variations
- For a dairy-free version, use almond or oat milk and substitute the butter with coconut oil or a vegan butter alternative.
- Add a sprinkle of cinnamon or a pinch of nutmeg to the batter for extra warmth and flavor.
- Try other berries like raspberries or blackberries if you prefer a different fruit.
- Serve with a dollop of Greek yogurt or whipped cream for added richness.
Storage
Store any leftover Dutch baby covered in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to keep it crisp. Note that it’s best enjoyed fresh as it tends to lose its puffiness upon standing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Thaw them first and drain any excess liquid to avoid making the batter soggy.
What if I don’t have a cast-iron skillet?
A heavy oven-safe skillet or baking dish will work, but a cast-iron skillet gives the best heat distribution and helps the Dutch baby puff up nicely.
PrintEasy Lemon Blueberry Dutch Baby Recipe
This Easy Lemon Blueberry Dutch Baby is a delightful, puffed oven-baked pancake with a tangy lemon flavor and fresh blueberries. Perfect for breakfast or a sweet dessert, it combines a crisp edge with a tender, custardy center, topped with powdered sugar and a drizzle of lemon juice for a refreshing finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
Ingredients
Batter Ingredients
- 4 large eggs
- 1 cup whole milk (or dairy-free alternative)
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Zest of 1 medium lemon
Toppings and Cooking
- 1 cup blueberries (fresh or thawed frozen)
- 3 tablespoons unsalted butter
- Powdered sugar, for dusting
- Lemon juice, for drizzling
Instructions
- Preheat Oven and Skillet: Preheat your oven to 425°F (220°C) and place a cast-iron skillet inside to heat thoroughly.
- Prepare Batter: In a mixing bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, vanilla extract, and lemon zest until the batter is smooth. Let the batter rest briefly to allow ingredients to fully combine.
- Melt Butter in Skillet: Carefully remove the hot cast-iron skillet from the oven and melt the 3 tablespoons of unsalted butter in it, making sure the butter coats the bottom and sides.
- Add Batter and Blueberries: Pour the prepared batter evenly into the buttered skillet and immediately scatter the blueberries on top, distributing them evenly.
- Bake Dutch Baby: Place the skillet back into the preheated oven and bake for about 20 minutes or until the Dutch baby is puffed up and golden brown around the edges.
- Finish and Serve: Remove from the oven, dust with powdered sugar, and drizzle freshly squeezed lemon juice over the top. Slice and serve warm for the best taste and texture.
Notes
- Use fresh or thawed frozen blueberries for best results.
- A cast-iron skillet is ideal to achieve the classic puff and crisp edges.
- Letting the batter rest ensures a smoother texture with fewer lumps.
- Serve immediately after baking as the Dutch baby deflates as it cools.
- Dairy-free milk alternatives work well for a lactose-free version.
Keywords: Dutch Baby, Lemon Blueberry Pancake, Oven Baked Pancake, Easy Dessert, Breakfast Recipe, Cast Iron Skillet
