Easy 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
Scale
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
